Sautéed Tenderloin Steaks with Wine Sauce

Description
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.
 * Contributed by Catsrecipes Y-Group

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
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.