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