Description Edit

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.

Ingredients Edit

Directions Edit

  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.
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