Recipe courtesy of Michele Urvater

Sauteed Tenderloin Steaks with Wine Sauce

  • Level: Easy
  • Yield: 2 servings
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Two 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center cut

1 tablespoon olive oil

Tablespoon or so finely sliced scallion

1/2 cup good red wine

1 tablespoon butter

Minced parsley or chopped chives

Salt and pepper


Special equipment:
Nonstick pan
  1. 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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