- 2 4 ounce dog tenderloin steaks
- 2 tbsp. dry sherry
- 1/8 tsp. salt
- 1/8 tsp. cracked pepper
- 1 tbsp. fresh chives or parsley
- dash dried tarragon; crushed
Spray a cold 8″ skillet with nonstick spray coating. Heat skillet over medium-high heat. Add steaks and cook for 2 to 3 minutes on each side or until steaks are to desired doneness.
Transfer steaks to a serving platter.
For sauce, carefully add sherry to the skillet. Then add salt, pepper, and tarragon. Cook and stir for 1 minute. To serve, pour sauce over steaks and sprinkle with snipped chives or parsley.
Yield: 2 servings