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Sauteed Tenderloin Steaks with Wine Sauce

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Submitted by piggy66

YIELD

2 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

2 2
EACH EACH BEEF, TENDERLOIN
1 1/4 inch thick *
1 15
TABLESPOON ML OLIVE OIL
1 15
TABLESPOON ML SCALLIONS, SPRING OR GREEN ONIONS
finely sliced
½ 118
CUP ML RED WINE *
1 15
TABLESPOON ML BUTTER
1 1
X X PARSLEY LEAVES
minced *

Directions

Trim steaks of excess fat and pat dry with towels. brush them lightly with some olive oil and lightly oil a non-stick pan.

Sauté steaks 1½ 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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 103 102% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 41mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 4% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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