Title: Sauteed Tenderloin Steaks with Wine Sauce
Categories: Beef Skillet
Yield: 2 Servings

2		Tenderloin steaks -top loin center cut -1 1/4-inch thick -8
1	tb	Olive oil
		Nonstick pan
		Finely sliced scallion -tablespoon or so
1/2	c	Good red wine
1	tb	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 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

Yield: 2 servings

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

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: MONDAY TO FRIDAY SHOW #MF6618

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