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 <4paws@netrax.net>