Sauteed tenderloin steaks with wine sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Tenderloin steaks; top loin center cut 1 1/4-inch thick, 8 ounces weight | |
| 1 | tablespoon | Olive oil |
| Nonstick pan | ||
| Finely sliced scallion; tablespoon or so | ||
| ½ | cup | Good red wine |
| 1 | tablespoon | Butter |
| 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
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