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 pistachios -- chopped

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

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.