0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Yield: |
2 servings |
Ingredients
- Two 1 1/4-inch thick (8 ounces weight) 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
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
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
600 |
| Total Fat |
44 g |
| Saturated Fat |
17 g |
| Carbohydrates |
2 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
35 g |
| Cholesterol |
166 mg |
| Sodium |
595 mg |