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
 * ½ 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.
 * 2) Sauté steaks 3 minutes on each side then remove steaks to a warm plate.
 * 3) Degrease most of the fat leaving only a teaspoon in skillet then add scallions and stir for a moment.
 * 4) Pour in wine and scrape deglazings then boil down until syrupy.
 * 5) Remove from heat and add butter and chives then pour over steak.