Grilled Beef Tenderloin with Red Wine & Pistachios
Submitted by drgnldy50
Grilled beef tenderloin steaks with a roasted garlic red wine reduction, pressed into a pistachio and sunflower seed crust. Restaurant-quality steak at home.
YIELD
4 servingsPREP
40 minCOOK
10 minREADY
50 minEight-ounce beef tenderloin steaks grilled to a hard sear, brushed with a red wine reduction, then pressed top-down into a crust of chopped pistachios and sunflower seeds. The result is a restaurant-caliber presentation that’s surprisingly straightforward.
The red wine sauce is the foundation. Two cups each of stock and dry red wine simmer with half a cup of roasted garlic and chopped shallots until thick enough to coat the back of a spoon. That’s about 20 minutes of reduction, and it concentrates into a deeply savory, wine-dark sauce that gets pureed smooth and strained.
Roasted garlic does something here that raw garlic never could. It brings a mellow, almost sweet depth that blends seamlessly into the wine reduction instead of the sharp bite you’d get from fresh cloves. Half a cup is generous, and it’s worth every clove.
The pistachio crust is applied after grilling, not before. Brushing the seared top with a small amount of sauce acts as glue, then pressing the steak into the nut mixture gives you a crunchy, nutty crown that stays intact on the plate.
Pro Tips
- Use veal stock if you can find it. The recipe notes a preference for it, and for good reason. Veal stock has natural gelatin that gives the reduced sauce a silky, glossy body that beef stock can’t match.
- Grill about 5 minutes first side, 4 minutes second for medium-rare on a thick 8-ounce tenderloin. Use an instant-read thermometer: pull at 130°F (54°C).
- Press the crust on firmly. A light touch means the pistachios fall off on the plate. Push the steak down into the nut mixture with conviction.
Variations
- Walnut and blue cheese crust: Replace pistachios with walnuts and add crumbled blue cheese to the nut mixture for a bolder finish.
- Pan-seared version: Use a cast iron skillet instead of the grill for an equally good sear, especially in colder months.
Ingredients
Directions
Preheat the grill or broiler.
Make the Red Wine Sauce In a large saucepan, combine the stock, red wine, 3 tablespoons of the roasted garlic, the shallots, and ¼ cup of the chopped parsley. Bring to a simmer over medium heat and cook until reduced to coat the back of a spoon, or about 20 minutes. Transfer to a blender and purée until smooth. Strain through a fine sieve into another saucepan, then adjust the salt and pepper. Stir in the remaining parsley, then reduce heat to low. In a small bowl, combine the remaining garlic, the pistachios, sunflower seeds, and 2 tablespoons of the red wine sauce. Mix well. Rub the surface of the steaks with the oil. Grill until well seared on the surface, about 5 minutes. Turn over and cook until you reach desired doneness, about 4 minutes for medium-rare, depending on the thickness. Brush the tops of the steaks with a small amount of red wine sauce, then press the steaks, top side down, into the pistachio mixture, coating the surface well. Position the steaks on serving plates, spoon the remaining sauce around them, garnish with parsley sprigs, and serve.
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