Sauteed Tenderloin Steaks with Wine Sauce
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center cut top sirloin steaks
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.