| 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 <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
A Message from our Provider:
“God grades on the cross, not the curve.”