Filet Mignon with Barolo

Make the Sauce: Combine the stock and the Barolo
in a large stock pot with 1/2 of the roasted garlic,
the shallots, and the bay leaf. Bring to a simmer
over medium heat and reduce to coat the back of a
spoon, about 20-25 minutes.

Transferr the sauce to a blender and carefully
process until smooth. Strin through a cheesecloth
fine sieve. Transfer the sauce to another saucepot
and season with salt and pepper. Keep the saucepot
over a low or simmer flame to keep warm.

In a seperate mixing bowl, combine the other 6
cloves of roasted garlic, along with the pistachios,
almonds, and 2 tablespoons of the warm Barolo
sauce. Blend well and set aside.

Pre heat the oven to 375 degrees.
Heat the vegetable oil in another saute pan. Add the
beef tenderloins and sear on each side. Place into the
oven and cook to desired doneness.

Remove the steaks from the oven and brush one
side of each steak with the red wine sauce. Press the
brushed side into the pistachio and almon mixture.
Coating well.

Place the steaks on serving plates. Spoon more of
the Barolo sauce over each steak and serve.