Sauteed Tenderloin Steaks with Wine Sauce
Yield
2 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
beef, tenderloin
1 1/4 inch thick |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
scallions, spring or green onions
finely sliced |
|
| ½ | cup |
red wine
|
*
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
parsley leaves
minced |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
beef, tenderloin
1 1/4 inch thick |
*
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
scallions, spring or green onions
finely sliced |
|
| 118 | ml |
red wine
|
*
|
| 15 | ml |
butter
|
|
| 1 | x |
parsley leaves
minced |
*
|
| 1 | x |
salt and black pepper
|
*
|
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
