| 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 | 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 |
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 <[email protected]> Recipe by: MONDAY TO FRIDAY SHOW #MF6618 Posted to MC-Recipe Digest V1 #690 by [email protected] (Shermeyer-Gail) on Jul 26, 1997
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