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

Preparation

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.