Sauteed Tenderloin Steaks with Wine Sauce

1. 1

   Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan.

2. 2

   Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium.

3. 3

   Remove steaks to a warm plate.

4. 4

   Degrease most of the fat, leaving only a teaspoon in skillet.

5. 5

   Add the scallions and stir for a moment.

6. 6

   Pour in wine and scrape deglazings; boil down until syrupy.

7. 7

   Remove from heat, add butter and parsley or chives if you wish; pour over steak

* Per serving · 4 servings · Values may vary.

No additional tips available.