'04

Sautéed Tenderloin Steaks with Wine Sauce

Source: Nikibone

2 8 ounces each, 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

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 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.