Sauteed tenderloin steaks with wine sauce

2 Servings

Ingredients

QuantityIngredient
2Tenderloin steaks; top loin center cut 1 1/4-inch thick, 8 ounces weight
1tablespoonOlive oil
Nonstick pan
Finely sliced scallion; tablespoon or so
½cupGood red wine
1tablespoonButter
Minced parsley or chopped chives
Salt and pepper

Directions

Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1½ minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet.

Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak Yield: 2 servings

Busted for you by Gail Shermeyer <4paws@...> Recipe by: MONDAY TO FRIDAY SHOW #MF6618 Posted to MC-Recipe Digest V1 #690 by 4paws@... (Shermeyer-Gail) on Jul 26, 1997