RCI-BV.003.0073.001
Sautéed Tenderloin Steaks with Wine Sauce
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- tenderloin steaks top loin center cut2 unit
- 1 tablespoon
- 1 tablespoon
- good red wine½ cup
- 1 tablespoon
- 1 tablespoon
- 1 teaspoon
- 1 teaspoon
Method
1
Pat the two tenderloin steaks dry with paper towels and season both sides evenly with salt and freshly ground black pepper.
2
Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2 minutes
3
Place the steaks in the hot skillet and sear without moving them for 4-5 minutes until a golden crust forms on the bottom.
4 minutes
4
Flip the steaks and sear the other side for another 4-5 minutes until the internal temperature reaches 130-135°F for medium-rare.
4 minutes
5
Transfer the cooked steaks to a warm plate and tent loosely with foil while preparing the sauce.
6
Add the sliced scallion to the same skillet and cook for 1 minute over medium heat, stirring gently.
1 minutes
7
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet, then simmer for 3-4 minutes until the wine reduces by about half.
3 minutes
8
Remove the skillet from heat and whisk in the butter until it melts and emulsifies into the sauce.
1 minutes
9
Stir in the chopped chives and taste, adjusting seasoning with additional salt and pepper if needed.
10
Divide the steaks between serving plates, spoon the wine sauce over the top, and serve immediately.