Sautéed Tenderloin Steaks
with Wine Sauce


  • 2 (1 1/4-inch thick - 8 ounce weight) tenderloin steaks, top loin center cut
  • 1 tablespoon olive oil
  • Nonstick pan
  • 1 tablespoon or so finely sliced scallion
  • 1/2 cup good red wine
  • 1 tablespoon butter
  • Minced parsley or chopped chives
  • Salt and pepper


  1. Trim steaks off of any excess fat and pat dry with paper towels. Brush them lightly with some olive oil. Lightly oil a nonstick pan.
  2. Sauté steaks 1 1/2 to 2 minutes a side for red rare, longer for medium. Remove steaks to a warm plate.
  3. Remove most of the fat, with the browned stuff in the bottom of pan, leaving only a teaspoon in skillet.
  4. Add the scallions and stir for a moment.
  5. Pour in wine and scrape, deglazing, boiling down until syrupy.
  6. Remove from heat.
  7. Add butter and parsley or chives if you wish. Pour over steaks and serve.

Yield: 2 servings

Posted by bettyboop50 at Recipe Goldmine May 8, 2001.

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