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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
Pistachio Crusted Venison
Pan Seared and Pistachio Encrusted Venison Loin
1TB Vegetable oil
Venison Loin
Dijon Mustard
1 Cup shelled pistachios run through a food processor or blender until roughly ground
½ Cup Pinot Noir
¼ Cup beef stock
¼ Cup blueberry preserves or any other type of fruit jam or jelly
1TB Unsalted whole butter
Salt both sides of loin
Over high heat sear salted venison loin on both sides for 15 seconds
Remove venison from pan and lightly paint Dijon mustard on one side
Roll the side you painted back and forth in the crushed pistachios
Bake in a 350 degree oven pistachio side up until medium rare is reached. This will vary due to the size of the loin being cooked. Check every couple minutes with an instant read thermometer
While venison is cooking in the oven place your pan back on the stove over medium heat
Add the pinot noir and reduce to a syrup
Add stock and reduce by 2/3’s
Add blueberry preserves and reduce until thickened
Whisk in butter
Remove from heat
Allow venison loin to cool for 5 minutes
Slice and place on plate
Drizzle sauce over top
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.
Full Recipe:
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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.
HONEY GARLIC BUTTER ROASTED CARROTS
Honey garlic butter roasted carrots are the best side dish to add to your dinner table! Buttery, tender carrots roasted with the best honey garlic butter sauce. RECIPE:
EASY Herb Crusted Rack Of Lamb! | Quick Holiday Recipes
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Beef with Pistachio and Dried Plums Sauce | Retro Recipes
Beef with Pistachio and Dried Plums Sauce
21 ounces of beef
2 ounces of pistachios
3 ounces of dried plums
3 peeled potatoes
5 ounces of cauliflower
3 carrots
3 ounces of sour cream
1 knob of garlic
3 ounces of milk
50 ounce of apple cider vinegar
2 rosemary sticks
1/2 tsp of sugar
1 tsp of soya sauce
Oil
Salt
Pepper
For tomorrows main course we recommend preparing this quick and easy Beef With Pistachio and Dried Plums Sauce.
The estimated time it took to prepare this dish was 40 minutes.
Cut the carrots
Cut the potatoes in circles
Cut up the meat in tiny pieces
Put salt and pepper on the meat
Mix the meat by hand
Put it in a bowl
Add some rosemary and soya sauce , as well as oil in the bowl with the meat
Put the carrots and potatoes to boil in a preheated pan
Add salt in the pan
Add the vinegar in another preheated pan
Cut up the plums in tiny piece
Boil the cauliflower in the water and vinegar mixture
Start frying the plums and pistachios in another pan
Smash some garlic in the pan with the plums and pistachios
Add some sugar and milk as well
Put the boiled cauliflower in a bowl
Add sour cream to the pan with the frying plums and pistachios
Mix the pan
Start frying the meat in a preheated pan
Take out the boiled carrots and put them in the bowl with the cauliflower
Start frying all of the boiled vegetables in a preheated pan
Add salt and pepper
Once it’s done, put the fried vegetables on a plate
Add the meat alongside the vegetables
Put your plums and pistachio sauce on the plate as well
Decorate with some sage leaves, lettuce, and red hot peppers
Bon appétit!