Sauteed Tenderloin Steaks with Wine Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
two 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center cut |
1 tablespoon olive oil |
nonstick pan |
tablespoon or so finely sliced scallion |
1/2 cup good red wine |
1 tablespoon butter |
minced parsley or chopped chives |
salt and pepper |
Directions:
1. 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 1 1/2 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
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