2 8 ounces each, tenderloin steaks, top loin center cut
1 tablespoon olive oil
tablespoon or so finely sliced scallion
1/2 cup good red wine
1 tablespoon butter
minced parsley or chopped chives
salt and pepper
Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak.
Bow Ties with Broccoli Alfredo
6 ounces uncooked bow tie pasta
2 cups frozen broccoli florets
1/2 cup sliced roasted red bell peppers from 7.25 ounce jar
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 10 ounce container refrigerated Alfredo sauce
2 tablespoons shredded fresh Parmesan cheese
Heat oven to 350F. Grease a 2 quart casserole. Cook pasta to desired doneness as directed on package, adding broccoli during last 2 to 3 minutes of cooking time. Drain. In greased casserole, combine all ingredients except cheese; mix well. Cover. Bake at 350F for 20 minutes. Uncover casserole; sprinkle with cheese. Bake, uncovered, an additional 5 to 10 minutes or until cheese is light golden brown. 4 servings.
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