| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| 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 |
Reviews
This was such an easy dish and so fancy schmancy!