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 sunflower seeds — chopped
2 pounds beef tenderloin — cut in 8-oz steaks
2 tablespoons olive or corn oil
4 sprigs fresh parsley — for garnish
STEP ONE: Making the Red Wine Sauce– In a large saucepan, combine the stock, red wine, 3 tablespoons of roasted garlic, shallots, and 1/4 cup of chopped parsley. Bring to a simmer over medium heat and cook until reduced to coat the back of a spoon, probably 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, 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. For a fancy presentation, you can put the steaks on serving plates and spoon the remaining sauce around them, garnishing with parsley sprigs.
