Sauteed tenderloin steaks with wine sauce

Yield: 2 Servings

Measure Ingredient
2 \N Tenderloin steaks; top loin center cut 1 1/4-inch thick, 8 ounces weight
1 tablespoon Olive oil
\N \N Nonstick pan
\N \N Finely sliced scallion; tablespoon or so
½ cup Good red wine
1 tablespoon Butter
\N \N Minced parsley or chopped chives
\N \N Salt and pepper

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

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