Grilled Tenderloin

American Dinner Recipes

2 c stock 1 c red wine 2 c unsalted hazelnuts, roasted, skinned and coarsely chopped 2 Tbsp ground fennel seed 2 Tbsp cracked peppercorns 2 Tbsp olive oil 4 tenderloin steaks, 8 oz ea. 1/4 c scallions, diced salt, black pepper to taste

Preheat oven to 500°. In medium saucepan, combine stock and red wine, bring to a simmer over med high heat, cooking about 10 min, until thickened to coat the back of a spoon. In sm. bowl, combine nuts, fennel and black peppercorns. Rub oil on steaks. Press top and bottom of steaks into the nut mixture. Place steaks in oven-proof skillet. Cook on lower rack until done. Meanwhile, return sauce to simmer, Spoon sauce onto serving plate, sprinkle scallions over sauce. Position steaks in the center of sauce. Season with salt, pepper.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Wednesday February 23rd, 2005