Ingredients
2 c beef stock
2 c pinot noir
1/2 c roasted garlic
1/2 c chopped shallots
1/2 c chopped parsley
1/4 c toasted pistachios
1/4 c toasted sunflower seeds
2 lb beef tenderloin, in 8 ounce steaks
2 T olive oil
Preparation
Sauce - Combine stock, wine, 3 T garlic, shallots, and parsley in sauce pan. Simmer 20 minutes. Puree, strain, and season. Add remaining parsley and keep warm on low.
Steaks - Rub steaks with oil and search, 5 minutes per side, on the grill. Combine garlic, nuts, and 2 T sauce. Brush steaks with sauce, then coat with nut mix. Finish steaks in the oven. Serve with sauce.
