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CATEGORY CUISINE TAG YIELD
Meats Beef-mt, Skillet-mt 2 Servings

INGREDIENTS

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

INSTRUCTIONS

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>  Recipe
by: MONDAY TO FRIDAY SHOW #MF6618 Posted to MC-Recipe Digest  V1 #690
by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 117
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: 15.3mg
Sodium: 3.8mg
Potassium: 56.7mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g


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