- Home
- Barbeque
- How To make Grilled Beef Tenderloin with Red Wine and Pistachios
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
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.
Make sure to SUBSCRIBE, LIKE this video, SHARE this video and make to leave a comment.
How to cook a Ribeye Steak:
**Click here to see my recipe blog:
*To purchase my cookbook vol 1, click link
**To purchase my cookbook vol 2, click here
***Follow me on Social Media
Facebook @
YouTube @
Pinterest @
#howtocookfiletmignon #catherinesplates #filetmignonrecipe
For Business Inquiries please contact me at catherinesplatesed@gmail.com
Write to me at:
Catherine’s Plates
22720 Morton Ranch Road, Suite 160, Box 340
Katy, Texas 77449
Pistachio Crusted Venison with Cauliflower Puree and Port Reduction
In this video, Johan Magnusson of Big Swede BBQ, will show you how to smoked a venison tenderloin on the Elite Pellet Grill from @memphiswoodfiregrills5518 and serve them pistachio crusted with a beautiful cauliflower puree and port wine reduction sauce
This recipe is fine-dining outdoor style!!!
• 1 Venison Tenderloin
• Salt and pepper
• 2 cups Crushed Pistachios
• 2 Tbs of Butter
Cauliflower Puree
• 2 Tbs Unsalted butter
• 1 Yellow onion, thinly sliced
• 1 large Cauliflower, trimmed and cut into florets
• 1 ½ cup Heavy Whipping Cream
• ½ cup Chicken Stock chicken stock
• 2 sprigs of Thyme
• Kosher salt
Port Wine Reduction Sauce
• 3 Tbs of unsalted Butter
• ¼ cup Shallots finely chopped
• ¾ cup Port wine
• ¼ cup Red wine
• 1 cup Demi Glace or concentrated Beef Stock
• salt and pepper to taste
• ¼ cup Heavy cream
Start with the Port Wine Reduction Sauce. Melt the butter in a saucepan and sauté the shallots briefly until translucent. Deglaze with the Port and red wines and reduce until most of the wine has cooked off. Add the demi glace, salt and pepper, and then simmer for approximately 5-6 minutes. Strain the sauce and add the heavy cream. Keep warm.
Now prepare the cauliflower puree. In a large saucepan, melt butter over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
Add the cauliflower, heavy cream, chicken stock, and thyme. Cover the pan, bring to a simmer, and cook, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, until liquid is reduced by about three-quarters, about 15-20 minutes. Discard the thyme sprig.
Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. Set aside and keep warm.
Set your Memphis Grill to 250 F using Oak Pellets.
Season the venison tenderloin with salt and pepper. Heat up a sautepan with the butter and quickly sear the venison tenderloin on all sides. When browned, remove and place in grill. Smoke the venison until it reaches an inner temperature of 125 F. When ready, remove from grill and let it rest for 5 minutes in aluminum foil.
Pour the crushed pistachios into an aluminum pan and roll the venison tenderloins making sure that the whole tenderloin is covered with pistachios. Slice and serve with the cauliflower puree and the port wine reduction sauce.
Pistachio Crusted Pork Tenderloin
This is absolutely one of my Favorites (Sarah).
Chef Steve Needs to add this to the menu permanently!
Please Note: I do not own the rights to the music.
Steak ???? Pistachio cream and bruschetta, My Philly steak #shorts #phillysteak #steak
#pistachio #shortsfood #shortsrecipe
PORK TENDERLOIN WITH PISTACHIO #food #recipe #satisfying #2023 #shorts
@ShydinkoChannel
A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat. Pork loin comes from the back of the animal.
Horseradish Crusted Prime Rib | Chef Jean-Pierre
Hello There Friends, Last year I made the Perfect Prime Rib. That recipe is absolutely delicious, if you haven't made it yet I highly recommend you do. This year I wanted to switch it up a bit, by adding a Horseradish Crust. This elevates the flavour of the Prime Rib to a whole other dimension! I hope you try this recipe for a special occasion and let me know how you did in the comments below!
RECIPE LINK:
------------------------------------------------
VIDEOS LINKS:
Perfect Prime Rib:
How To Make an Au Jus:
Horseradish Sauce:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Wusthof Boning Knife:
❤️ Digital In-Oven Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE: