Print Recipe

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.
  3. Remove steaks to a warm plate.
  4. Remove most of the fat, with the browned stuff in the bottom of pan, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazing, boil down until syrupy.
  5. Remove from heat, 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

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.