Name: Grilled Beef Tenderloin with Red Wine and Pistachios
Ingredients: 2 c Beef or veal stock; 2 c Dry red wine, preferably; Pinot Noir; 1/2 c Garlic cloves -- roasted; 1/2 c Shallots -- chopped; 1/2 c Fresh parsley -- chopped; 1 ds Salt -- to taste; 1 ds Fresh ground black pepper --; To taste; 1/4 c Toasted pistachios --; Chopped; 1/4 c Toasted sunflower seeds --; Chopped; 2 lb Beef tenderloin -- cut in; 8 oz Steaks; 2 tb Olive or corn oil; 4 Sprigs fresh parsley -- for; Garnish

Let's use the idea of "binding Satan," which is taught in some churches as a norm for Christian living. In Revelation 20:1-10 we read that Satan will be bound for a thousand years, later released for a short time, and finally thrown into the lake of fire (hell) for eternal punishment. In other words, it seems quite clear that until Satan is bound for the thousand years, he is not bound. He will not be bound until Scripture says he will be bound. The 1000 years of Revelation 20, when the Lord returns to this earth to set up His millennial kingdom, is a future event. Therefore the "binding of Satan" today is really unscriptural terminology and unscriptural practice, even though the intent may be for the glory of God. Christians who spiritualize the 1000 years of Revelation 20 to the present "Christian age" (the "amillennial" view of Revelation) are inconsistent if they call for the "binding" of Satan. If Revelation 20 is in the present time, then Satan is already bound by God, and he doesn't need to be bound again and again by Christians! Any way you look at it, "binding Satan" shouldn't be part of normal Christian conduct today.

David Reid

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	American	Beef, American	4	Servings

INGREDIENTS

2	c	Beef or veal stock
2	c	Dry red wine, preferably
		Pinot Noir
1/2	c	Garlic cloves — roasted
1/2	c	Shallots — chopped
1/2	c	Fresh parsley — chopped
1	ds	Salt — to taste
1	ds	Fresh ground black pepper —
		To taste
1/4	c	Toasted pistachios —
		Chopped
1/4	c	Toasted sunflower seeds —
		Chopped
2	lb	Beef tenderloin — cut in
8	oz	Steaks
2	tb	Olive or corn oil
4		Sprigs fresh parsley — for
		Garnish

INSTRUCTIONS

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.
Recipe By     : Jimmy Schmidt of the Rattlesnake Club, Detroit
From: Dscollin@aol.Com                Date: Thu, 16 Feb 1995 15:20:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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