Sauteed Tenderloin Steaks with Wine Sauce

• Two 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center cut
• 1 tablespoon olive oil
• Nonstick pan
• Tablespoon or so finely sliced scallion
• 1/2 cup good red wine
• 1 tablespoon butter
• Minced parsley or chopped chives
• Salt and pepper

1. Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan.
2. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium.
3. Remove steaks to a warm plate.
4. Degrease most of the fat, leaving only a teaspoon in skillet.
5. Add the scallions and stir for a moment.
6. Pour in wine and scrape deglazings; boil down until syrupy.
7. Remove from heat, add butter and parsley or chives if you wish; pour over steak

tenderloin, olive oil, nonstick pan, scallion, good red wine, butter, parsley, salt

Taken from www.foodnetwork.com/recipes/sauteed-tenderloin-steaks-with-wine-sauce-recipe.html (may not work)