Sauteed Tenderloin Steaks with Wine Sauce

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
2 servings
Level:
Easy

CATEGORIES
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

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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