INGREDIENTS

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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