Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
253
Calories
0g
Protein
25g
Fat
2g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tenderloin Steaks Top Loin Center Cut
- 1 Tablespoon olive oil
- 1 Tablespoon Finely Sliced scallion
- 1/2 Cup Good red wine
- 1 Tablespoon butter
- 1 Tablespoon Chopped chives
- 1 Teaspoon salt
- 1 Teaspoon Freshly Ground black pepper
Directions
1
Trim Steaks of Excess Fat And Pat Dry Then Brush Lightly With Olive Oil And Lightly oil a Nonstick Pan. Sauté Steaks 3 Minutes on Each Side Then Remove Steaks to a Warm Plate. Degrease Most of The Fat Leaving Only a Teaspoon in Skillet Then Add Scallions And Stir For a Moment. Pour in Wine And Scrape Deglazings Then Boil Down Until Syrupy. Remove From Heat And Add butter And chives Then Pour Over Steak.
2
Category:Cathy's Recipes
Recipe sourced from
fandom