Sauteed Tenderloin Steaks with Wine Sauce

2 tenderloin steaks

--top loin center cut --1 1/4-inch thick --8 ounces weight 1 tablespoon olive oil

nonstick pan finely sliced scallion --tablespoon or so 1/2 cup good red wine

1 tablespoon butter

minced parsley or chopped chives salt and pepper

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

Busted for you by Gail Shermeyer <[email protected]>