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Pistachio Cream

This is a really fun twist to serving beef tenderloin sandwiches. As much as I love horseradish sauce, this is something that brings color and an unexpected flavor to the table! This is originally from The Food Network Magazine but was given to me by Ellen Wheeler.

Ingredients

  • 1/2 cup salted pistachios
  • 1 tsp red pepper flakes
  • 1 clove garlic roughly chopped
  • juice of 1/2 lemon
  • 2 cups spinach
  • 1/4 cup extra virgin olive oil
  • salt and pepper
  • 1 cup Mexican crema or sour cream

Instructions

  1. Combine the pistachios, red pepper flakes, garlic, lemon juice and spinach in a food processor. Pulse until chopped. With the motor running, slowly stream in the olive oil until incorporated. Season with salt and pepper and process for 5 more seconds. Pour the mixture into a bowl and whisk in the crema.
  2. Serve with sliced beef tenderloin and rolls.