Mouth-Watering Beef Tenderloin: The Ultimate Grill Recipe
Are you looking for a dish that is sure to impress your guests and satisfy your own taste buds? Look no further than this delicious pistachio-encrusted beef tenderloin with red wine sauce. This recipe is the perfect way to elevate the standard beef tenderloin into an elevated, gourmet meal.
The combination of tender beef, crunchy roasted pistachios, and rich red wine creates a complex and delicious flavor profile that will make your mouth water. And the best part? This recipe can be done in just 30 minutes!
Whether you’re planning a special occasion or a cozy night in with your significant other, this dish is sure to impress. So why wait? Grab some fresh parsley, sunflower seeds, and a bottle of your favorite dry red wine, and let’s get cooking!
Why You’ll Love This Recipe
Are you looking to impress your guests at your next dinner party? Look no further than this Pistachio-Encrusted Beef Tenderloin recipe with a red wine sauce. Trust me when I say, your guests will be talking about this dish for weeks to come.
This recipe has all the elements of a perfect dish: tender beef, a savory crust of pistachios and sunflower seeds, and a rich red wine sauce. It is a show-stopper in every sense of the word. Not only does it look beautiful on a plate, but the combination of flavors will have your taste buds singing.
The best part of this recipe is how easy it is to make. With just 30 minutes of prep time and 25-30 minutes of cooking time, you can have this dish on the table in under an hour. Plus, with substitutions and variations listed in the recipe article, you can customize it to fit any dietary needs or preferences.
And let’s not forget about the wine pairing! A dry red wine like Pinot Noir or Cabernet Sauvignon complements the bold flavors of this dish perfectly. Your guests will be impressed by your knowledge of wine and food pairings.
In conclusion, if you want to take your dinner party game to the next level and leave a lasting impression on your guests, give this Pistachio-Encrusted Beef Tenderloin with Red Wine Sauce recipe a try. You won’t regret it.
Ingredient List
- 2 beef tenderloin
- 1/2 cup of dry red wine (such as Pinot Noir or Cabernet Sauvignon)
- 4 cups of beef stock
- 2 cups of roasted pistachios (shelled)
- 1/4 cup of sunflower seeds
- 1/4 cup of fresh parsley (finely chopped)
- 2 shallots (finely chopped)
- 3 garlic cloves (minced)
- Salt and fresh ground pepper to taste
- Olive oil
Substitutions and Variations:
- You can substitute roasted pistachios with any other nuts like almonds, pecans, or walnuts.
Tips for Perfect Results:
- Make sure the beef tenderloin is at room temperature before cooking it.
- Use a meat thermometer to check if the beef tenderloin has reached the desired internal temperature.
FAQ:
Can I use a filet mignon instead of beef tenderloin?
Yes, you can use filet mignon instead of beef tenderloin. It is a bit more expensive but it is also more flavorful and tender.
Can I pan-sear the beef instead of grilling it?
Yes, you can pan-sear the beef instead of grilling it. Just make sure to brown it on all sides before putting it in the oven.
What kind of wine is best for cooking beef?
The best wine for cooking beef is a dry red wine such as Pinot Noir or Cabernet Sauvignon. Don’t use sweet or fruity wines as they will overpower the flavor of the beef.
Conclusion:
This grilled beef tenderloin with red wine and pistachios recipe might seem complex at first sight, but it’s actually straightforward and easy to make. The combination of a juicy beef tenderloin, encrusted with crunchy roasted pistachios and topped with a flavorful red wine and pistachio sauce will make your taste buds dance! Don’t forget to pair this dish with a glass of wine that complements it perfectly for the ultimate dining experience.
The Recipe How-To
Step 1: Preheat and season beef tenderloin
Preheat the oven to 450 degrees Fahrenheit. Season the beef tenderloin with salt and freshly ground black pepper, then coat with olive oil. Heat a large oven-safe skillet over medium-high heat.
Step 2: Pan-sear beef tenderloin
Once hot, sear the beef tenderloin on all sides until browned, about 3-4 minutes per side. Transfer the skillet to the preheated oven and roast for 25-30 minutes for medium-rare or until an instant-read meat thermometer inserted into the thickest part reads 135 degrees Fahrenheit.
Step 3: Let beef tenderloin rest
Remove the skillet from the oven and transfer the cooked beef tenderloin to a cutting board. Cover loosely with foil and let rest for about 10 minutes.
Step 4: Make wine sauce and pistachio crust
To make the red wine sauce, add shallots and minced garlic cloves to the same skillet used to cook the beef. Sauté until softened, then deglaze with dry red wine, scraping up any browned bits from the bottom of the skillet. Add beef stock and reduce until slightly thickened. Strain through a fine-mesh sieve to remove any solids.
For the pistachio crust, combine roasted pistachios, sunflower seeds, minced garlic, chopped fresh parsley, salt, and pepper in a food processor or blender until coarsely chopped.
Step 5: Coat beef tenderloin with pistachio crust
Spread a generous layer of Dijon mustard over the top and sides of the roasted beef tenderloin. Pack the pistachio crust over the mustard to form an even coating, pressing gently.
Step 6: Serve and enjoy
Slice the pistachio-encrusted beef tenderloin into thick slices and serve with the red wine sauce drizzled on top. Enjoy with your favorite side dish or a bottle of Cabernet Sauvignon.
Substitutions and Variations
One of the great things about this grilled beef tenderloin with red wine and pistachios recipe is that there are so many ways to customize it to your liking. Here are a few substitution and variation ideas to consider:
– Meat: Instead of using beef tenderloin, you could use a different cut of steak like filet mignon or ribeye. You could also try this recipe with pork tenderloin or even lamb.
– Nuts: Not a fan of pistachios? You can swap them out for another nut like almonds or walnuts. For a nut-free version, try using sunflower seeds instead.
– Wine: While the recipe calls for dry red wine, you can experiment with different varieties such as Pinot Noir or Cabernet Sauvignon. Just ensure that the wine is appropriate for cooking beef recipes.
– Sauce: If you’re not a fan of the red wine mushroom sauce, consider swapping it out for a creamy sauce made with heavy cream, olive oil, and mustard. Steak sauce is also another excellent option to consider.
– Seasonings: Feel free to get creative with your seasonings. Add some smoked paprika or cumin for an extra kick of flavor. Fresh herbs like rosemary or thyme would make a delightful addition as well.
Overall, don’t be afraid to experiment with this recipe and make it your own. With so much room for customization, you’re sure to create a dish that you and your family will love.
Serving and Pairing
It’s time for the showstopper! The grilled beef tenderloin with red wine and pistachios encrusted beef is now ready to be served. I recommend thickly slicing the tenderloin against the grain for optimal tenderness and texture. This dish is a feast for the eyes, so get ready to impress your guests!
Pair it with a medium-bodied dry red wine to balance out the richness of the beef and red wine sauce. A Pinot Noir or Cabernet Sauvignon would be an excellent choice. You can also serve it with red wine mushroom sauce, which would add depth to the dish.
For sides, I recommend roasted vegetables such as carrots, potatoes, or Brussels sprouts drizzled with olive oil and a sprinkle of salt and fresh ground pepper. You can also add some sunflower seeds to give them a tasty crunch.
If you’re feeling adventurous, pair this exceptional encrusted beef tenderloin with steak sauce made from roasting shallots and garlic cloves then adding heavy cream mustard and parsley for garnish.
Enjoy this delicious pistachio-encrusted beef tenderloin that’s definitely going to be your new favorite holiday recipe!
Make-Ahead, Storing and Reheating
After the grilled beef tenderloin with red wine and pistachios recipe is cooked to perfection, you may want to store leftovers for future consumption. Here are some tips on how to store, reheat, and make-ahead the dish.
You can make the red wine sauce ahead of time and keep it in the fridge until you’re ready to use it. Just remember to warm it up over medium heat before serving.
If you have leftover beef tenderloin, wrap it tightly in plastic wrap or aluminum foil, then store it in an airtight container in the refrigerator for up to three days. To extend its shelf life, you can freeze it for up to three months. Just thaw it overnight in the fridge before reheating.
When it’s time to reheat your beef tenderloin, do not overcook it or else it will be tough and dry. Instead, microwave on high for 30-60 seconds per slice or reheat in a pre-heated oven at 350°F (175°C) for 10-15 minutes until heated through.
If you’re having a party or don’t want to fuss around when entertaining guests, you can prepare everything in advance as this dish easily lends itself to make-ahead preparations. Grill the beef tenderloin and prepare the pistachio crust a day ahead of your event. Then gently reheat everything just before serving time.
These tips will ensure that your grilled beef tenderloin with red wine and pistachios stays fresh tasting and easy-to-prepare even after days or weeks from preparation.
Tips for Perfect Results
To make the perfect Grilled Beef Tenderloin With Red Wine & Pistachios recipe, I have some tips that will help you.
Firstly, before grilling the beef tenderloin, it is important to let it come to room temperature for at least 30 minutes. This will ensure even cooking throughout the meat.
Secondly, when seasoning the beef tenderloin, make sure to use enough salt and fresh ground black pepper on all sides of the meat, which helps enhance its natural flavors.
Thirdly, a meat thermometer is crucial for checking the doneness of the beef tenderloin. For medium-rare steak, you should aim to reach an internal temperature of 135-140°F.
Fourthly, after grilling the beef tenderloin, allow it to rest for at least 10 minutes before carving it. This step helps retain the juiciness and tenderness of the meat.
Finally, when making the wine sauce with pistachios and garlic, make sure to use a dry red wine such as Pinot Noir or Cabernet Sauvignon for better flavors. Also, toasting the pistachios beforehand makes a huge difference in their texture and taste.
By following these tips, you can ensure that your Grilled Beef Tenderloin With Red Wine & Pistachios dish comes out perfectly cooked with amazing flavors that will impress your guests.
FAQ
Now, we have come to the FAQ section of the recipe article. In this section, I will address some of the common questions that you might have while preparing this grilled beef tenderloin with red wine and pistachios recipe. So, let’s get started!
What kind of wine goes with beef tenderloin?
As a sommelier, I have come across various types of wines with unique features. There is a particular type of wine known as Bordeaux, which acquires an exceptional taste after years of aging. The aged Bordeaux has perfectly mellowed tannins that make it a perfect match for the succulent beef tenderloin cut. Another wine worth mentioning is Cabernet Sauvignon, characterized by a dark color, full body, and moderate acidity. Merlot and Syrah are other types with distinct characteristics. Malbec has a unique taste that suits specific foods, while Tempranillo has a different taste that is worth trying.
How to make grilled beef tenderloin?
As a sommelier, I highly recommend bringing beef tenderloin to room temperature by leaving it out of the fridge for about 30 minutes to an hour before hitting the grill. Once the meat is free of chilliness, it’s time to mix some flavorful spices together. A blend of rosemary, thyme, garlic powder, sea salt, and black pepper should do just the trick. Be careful, though, not to over-season the meat.
After the spices are mixed together, it’s time to fire up the grill. Grill the beef tenderloin for approximately 30 minutes with the lid closed, turning once to ensure an evenly cooked cut of meat. Once the meat is grilled to perfection, let it rest for approximately 10 minutes before you begin slicing into it. This will allow the meat to soak up all of the flavors and juices, giving it that extra top-chef-level taste.
How to grill beef tenderloin to medium rare?
Let’s get started with the cooking process. Begin by heating up your grill on high to get it sizzling hot. Next up is the star of the show, our seasoned Beef Tenderloin. Place it on the grill and let it sear for approximately five to ten minutes, ensuring all sides are nicely browned.
Cook the beef to perfection by using a meat thermometer. A temperature of 130°F is required for medium-rare doneness, and it usually takes about 20-25 minutes of grilling time. For those who prefer their meat cooked to medium doneness, wait until the temperature reaches 140°F which takes around 25-30 minutes. Keep turning the beef occasionally to prevent any burning or uneven cooking.
Does pinot noir go with beef tenderloin?
Indulge in the tastefulness of roasted beef tenderloin, an exquisite cut of meat that is elevated with a luscious Pinot Noir Sauce. While Pinot Noir does wonders, fear not, for any dry red wine will prove to be just as delightful.
Bottom Line
In conclusion, this recipe for grilled beef tenderloin with red wine and pistachios is one of the best ways to prepare beef tenderloin. It’s an easy recipe that only takes 30 minutes to make, but it tastes like you spent hours in the kitchen. The crust made from roasted pistachios and sunflower seeds gives the tenderloin a crunchy texture, and the red wine sauce adds a depth of flavor that complements the beef perfectly.
If you’ve never tried beef tenderloin before, this recipe is a great place to start. It’s one of the most tender and flavorful cuts of beef, and it’s perfect for special occasions or just a fancy weeknight dinner. Trust me when I say that once you try this recipe, you’ll be hooked.
So what are you waiting for? Head to your local butcher or grocery store and pick up a beef tenderloin, some pistachios, and a bottle of dry red wine. You won’t regret it! And if you’re feeling adventurous, try adding some mushrooms to the sauce or serving the tenderloin with a side of creamy horseradish sauce. The possibilities are endless.
In the end, whether you’re cooking for your family or hosting a dinner party, this recipe is sure to impress. So fire up the grill, pour yourself a glass of red wine, and get ready to enjoy one of the most delicious meals you’ve ever had.
Grilled Beef Tenderloin With Red Wine & Pistachios Recipe
Ingredients
- 6 cups beef stock or 6 cups veal stock
- 6 cups dry red wine, preferably Pinot Noire
- 1 1/2 cups garlic cloves, roasted
- 1 1/2 cups shallots, chopped
- 1 1/2 cups fresh parsley, chopped
- salt
- fresh ground pepper
- 3/4 cup roasted pistachios, chopped
- 3/4 cup sunflower seeds, chopped
- 6 lbs beef tenderloin, cut in 8-oz steaks
- 6 tablespoons olive oil
- 12 sprigs fresh parsley, for garnish
Instructions
- In a large saucepan, combine the stock, red wine, 9 tablespoons of the roasted garlic, the shallots and 3/4 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 mixture 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.
- In a small bowl, combine the remaining garlic, the pistachios, sunflower seeds and 6 tablespoons of the Red Wine sauce. Mix well and set aside. Rub the surface of the steaks with the olive or corn oil.
- Grill the steaks until well seared on the surface - both sides. Place in a baking dish. Bake at 300°F for about 5-7 minutes for medium-rare, depending on the thickness.
- Brush the tops of the steaks with a small amount of Red Wine sauce, and then press the steaks, topside down, into the pistachio mixture, coating the surface well. Position the steaks on serving platter, spoon the remaining sauce around them, garnish with parsley sprigs and serve.
- Note: the nut garnish/topping can be added to the sauce, just before adjusting the salt and pepper.
Add Your Own Notes
Nutrition
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