| Real Life Recipes
Pistachio Crusted Beef Tenderloin |
Pistachio Crusted Beef Tenderloin Sauté of Fingerling Potatoes, Mushrooms and Leeks 6 pieces Beef Tenderloin Steaks (6-7oz) ½ cup Shelled Green Pistachios 2 Eggs cracked and beaten ½ bunch Fresh Thyme Sprigs ½ bunch Fresh Rosemary Sprigs 2 tablespoons Olive Oil 2 cups Fingerling potatoes, par boiled and sliced 1 cup Leeks, Cleaned and Julienned 3 cups Assorted Wild Mushrooms, Sliced 1 cup Corn Niblets (fresh or frozen) 1 teaspoons Fresh Garlic, Chopped ¼ cup White Wine 2 tablespoons Olive Oil To Taste Salt and Pepper Method In a food processor chop the pistachios to a medium grind mix (kind of like medium ground coffee) Season both sides of the tenderloins with salt and pepper. Dip the top side of the tenderloin into the beaten eggs and press into the pistachio mix (repeat process for all the steaks) place in the fridge for about 10 minutes or so to allow the pistachios to set Bring an oven ready frying pan to high heat. Add in olive oil and pan sear the top sides of the crusted tenderloins till golden, remove from the pan to a plate. Add in the fresh sprigs of thyme and rosemary spreading them around the pan. Replace back to the pan tenderloins with the un-seared side down on the herbs. Finish steaks in an oven set to 350 degrees for about 10 minutes (for medium rare) or longer While steaks are cooking bring another pan to high heat on the stove. Add the olive oil, leeks and mushrooms and sauté for about 3 minutes or until leeks and mushrooms are tender. Add in the garlic, corn, pre cooked potatoes, chopped thyme and parsley and cook till potatoes are warmed thru. Season with salt and pepper Divide the Potato, Mushroom and Leek sauté between 6 plates placing the mix in the center. Remove the steaks from the oven and place on the center of the mix. Garnish with a splash of your favorite gravy or and serve. Enjoy |