Sauteed Tenderloin Steaks with Wine Sauce
Recipe courtesy of
Michele Urvater
- Total:
- 20 min
- Prep:
- 10 min
- Cook:
- 10 min
- Yield:
- 2 servings
- Level:
- Easy
Ingredients
Directions
Special equipment: Nonstick pan
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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