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How To make Grilled Beef Tenderloin with Red Wine and Pistachios
2 cups beef or veal stock
2 cups dry red wine, preferably Pinot Noir
1/2 cup garlic cloves
roasted
1/2 cup shallots :
chopped
1/2 cup fresh parsley chopped
1 dash salt :
to taste
1 dash fresh ground black pepper to taste
1/4 cup toasted pistachios :
chopped
1/4 cup toasted sunflower seeds chopped
2 pounds beef tenderloin :
cut in 8-oz steaks
2 tablespoons olive or corn oil
4 sprigs fresh parsley for garnish
Preheat the grill or broiler.
STEP ONE: Making the Red Wine Sauce:
In a large saucepan, combine the stock, red wine, 3 tablespoons of the= roasted garlic, the shallots, and 1/4 cup of the chopped parsley. Bring to= a simmer over medium heat and cook until reduced to coat the back of a= spoon, about 20 minutes. Transfer to a blender and puree 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.
STEP TWO: 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.
STEP THREE: Grilling the Steaks-- 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.
STEP FOUR: 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.
CHEF'S NOTE: The nut garnish/topping can be added to the sauce, just before= adjusting the salt and pepper.
How To make Grilled Beef Tenderloin with Red Wine and Pistachios's Videos
Three-Pepper Tenderloin Roast with Mushroom & Leek Barley | 12 Roasts | Albertsons
This flavorful tenderloin is simply seasoned with salt and peppercorns, making it as easy to make as it is to enjoy! Serve with a side of leek barley and cremini mushrooms for a filling meal the whole family will love.
INGREDIENTS
1 center-cut beef Tenderloin Roast (2 to 3 pounds)?
1 Tbs coarsely ground mixed peppercorns (black, white, green and pink)
1 lb cremini or white button mushrooms, halved or quartered if large?
3 medium leeks, white and light green parts only, cut in half lengthwise then crosswise into 1/2-inch thick pieces
2 Tbs olive oil, divided
1 cup uncooked quick-cooking barley
2 1/2 cups reduced-sodium beef broth
1/2 cup dried sweetened cranberries or cherries
Salt
DIRECTIONS
1. Preheat oven to 425°F. Press peppercorns evenly onto all surfaces of beef roast. Combine mushrooms, leek and 1-tablespoon oil; toss to coat. Arrange vegetables in single layer on rimmed baking sheet.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast beef in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 35 to 40 minutes or until tender and lightly browned, stirring once.
3. Meanwhile, heat remaining 1-tablespoon oil in 3-quart saucepan until hot. Add barley and cook 3 to 5 minutes or until golden brown, stirring frequently. Add broth and cherries; bring to boil. Reduce heat and simmer; covered, 10 to 12 minutes or until barley is tender. Keep warm.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5. Stir mushrooms and leeks into barley mixture. Carve roast into slices. Season barley and beef with salt, as desired. Serve with barley.
Full Recipe:
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Sunday Beef Dinners With Gordon Ramsay
Here are some delicious beef recipes to help inspire you with your Sunday dinners.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
If you liked this clip check out the rest of Gordon's channels:
Grilled Butterflied Lamb Leg with Mint-Pistachio Pesto | 12 Roasts | Vons
The best part about this Grilled Butterflied Lamb Leg recipe is hands down the homemade Mint-Pistachio Pesto! It is so easy to make too! Simply throw all the pesto ingredients into a food processor and blend.
INGREDIENTS
For Lamb
3 lbs butterflied American Lamb leg
Salt and pepper, to taste
For Pesto
1 cup shelled, toasted pistachios (toast in a pan or for 8 to 10 minutes in a 350° oven)
1 cup fresh mint (leaves only)
1/2 cup fresh Italian parsley (stems are OK)
1/4 cup plus 2 tablespoons extra virgin olive oil
2 Tbs red wine vinegar
1 Tbs lemon juice (to taste)
1 tsp lemon zest
1/2 tsp sea salt (to taste)
Freshly ground black pepper, to taste
Pinch red chili flakes
DIRECTIONS
1. Lay lamb leg open on a cutting board.
2. Trim off visible fat.
3. Season lamb generously with salt and pepper; allow to sit at room temperature for 30 minutes prior to grilling.
4. In a food processor, add pistachios, mint, parsley, oil, vinegar, lemon juice, lemon zest, salt, pepper and chili flakes; blend until somewhat chunky.
5. Preheat grill to medium-high. Grill the lamb leg to medium-rare (remove from heat when thermometer reads between 130°F and 135°F), or to desired doneness. Rest the meat, lightly covered, for at least 10 minutes before serving. Slice meat across the grain into thin slices.
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HOW TO Pan Sear a Buttery Tender FILET MIGNON with BONUS PAN GRAVY
I pan sear delicious filet mignons that turn out so buttery and tender. The flavorful drippings leftover from the seared filet mignons made a wonderful gravy as a perfect accompaniment to your steak and a side of potatoes. Try my pan seared filet mignons for Valentine's Day coming up or any occasion. Another idea for cast iron cooking.
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Cooking Venison with Michel Roux Jr.
Two Michelin-star chef, Michel Roux Jr, explains how to cook one of the standout dishes on the À la carte menu at Roux at the Landau; Venison saddle with spiced pumpkin, chanterelles, wet walnuts and trevise.
STUFFED ROAST BEEF - HOW TO MAKE ROAST BEEF - PERFECT ROAST RECIPE - ROSTO
Stuffed Roast Beef is a super healthy and delicious dish at the same time.
The extra lean beef, the fresh baked veggies and the boiled eggs make it so healthy and suitable for everyone.
The spices and the natural flavours just give this roasted beef an amazing taste that you will definitely like.
For the beef, ask the butcher to extra mince your beef, otherwise put the beef in the food processor to get Beef-paste like.
Stuffed roast beef is very simple and very easy to prepare. It's very tasty and full of flavours.
Stuffed Roast Beef Ingredients:
1kg extra lean beef mince
4 tbsp (40g) bread crumbs
3 tbsp (60ml) olive oil
1 onion
2 cloves garlic
3 cardamom pods
1 rosemary sprig
1 1/2 tsp mixed spices
1 tsp white pepper
1 tsp black pepper
1 tsp nutmeg powder
1 tsp cinnamon powder
2 tsp salt
Stuffing Ingredients:
1/3 cup (60g) unsalted pistachios
boiled eggs (hard )
carrots (semi-boiled)
peeled garlic cloves
For best results, Please Stick with the exact ingredients.