Sauteed Tenderloin Steaks With Wine Sauce

Recipe Ingredients

2		Center-cut tenderloin steaks, 1 1/4" thick - - (8 oz ea),
		At room temperature
1 tablespoon	15ml	Olive oil
		Nonstick pan
1 tablespoon	15ml	Finely-sliced scallion - or more to taste
1/2 cup	118ml	Good red wine
1 tablespoon	15ml	Butter
		Minced parsley or chopped chives
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6618 broadcast 01-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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