2 (1 1/4-inch thick - 8 ounce weight) tenderloin steaks, top loin center cut
1 tablespoon olive oil
1 tablespoon or so finely sliced scallion
1/2 cup good red wine
1 tablespoon butter
Minced parsley or chopped chives
Salt and pepper
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.
Sauté steaks 1 1/2 to 2 minutes a side for red rare, longer for
Remove steaks to a warm plate.
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
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