Recipe - Sauteed Tenderloin Steaks With Wine Sauce

2 Tenderloin steaks; top loin
center cut 1 1/4inch
thick, 8 ounces weight
1 tablespoon Olive oil
Nonstick pan
Finely cut or sliced up scallion;
tablespoon or so
One half cup Good red wine
1 tablespoon Butter
Minced parsley or chopped
chives
Salt and pepper

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 One half 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

Yield: 2 servings

Busted for you by Gail Shermeyer 4paws@netrax.net

Recipe by: MONDAY TO FRIDAY SHOW #MF6618 Posted to MCRecipe Digest V1 #690
by 4paws@netrax.net (ShermeyerGail) on Jul 26, 1997