Recipe courtesy of Michele Urvater
Sauteed Tenderloin Steaks with Wine Sauce
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 600
- Total Fat
- 44
- Saturated Fat
- 17
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 35
- Cholesterol
- 166
- Sodium
- 595
Ingredients
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
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