Beef with Green Peppercorns and Pistachios

beef filets	2, about 8 oz each
butter	4 T
shallot	1 or 2 cloves, chopped fine
carrot	1/3 c, chopped fine (optional)
cabernet or other dry wine	1/2 c
beef stock	1/2 c
green peppercorns	1 T
pistachios	1/2 to 3/4 c
cream	1/4 c (optional)

Red dyed pistachios should not be used and no substitution should be made for the green peppercorns. The wine should not be strongly flavored and even dry vermouth can be used. Wild boar can be substituted for the beef if it is cooked somewhat longer both in the initial sauté and in the final sauce.

Shell the pistachios and blanch them if desired. Using a food processor, grind 1/2 cup of pistachios and the green peppercorns together. Melt the butter over high heat in a heavy pan and fry the filets to the desired degree of doneness. Remove the filets and sauté the chopped shallot and carrot for several minutes then deglaze with the wine. The sauce may be strained after deglazing. Add the beef stock and reduce the sauce to about 1/2 cup over high heat. Reduce the heat, add the ground pistachios and green peppercorns then stir and simmer the sauce until it thickens. Cream may be added to the sauce after it thickens. Reheat the filets in the sauce and garnish with 1/4 cup coarsely chopped pistachios if desired.

This was adapted from a recipe published by the California Pistachio Commission and a dish served at the Wild Boar Restaurant of San José, California.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 6–8.