Easy beef tenderloin diana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | TENDERLOIN STEAKS (6 OZ EA.) |
| ¼ | teaspoon | SALT |
| ¼ | teaspoon | GROUND PEPPER |
| 2 | tablespoons | BUTTER |
| 1 | tablespoon | OLIVE OIL |
| 2 | teaspoons | GRATED LEMON PEEL |
| 2 | tablespoons | LEMON JUICE |
| 1 | tablespoon | WORCHESTERSHIRE SAUCE |
| 1 | teaspoon | DIJON MUSTARD |
| 1 | teaspoon | PAPRIKA |
Directions
WITH A MEAT MALLET, POUND STEAKS TILL THEY ARE ABOUT 1 INCH THICK.
SPRINKLE BOTH SIDES WITH SALT AND PEPPER. IN A LARGE SKILLET OVER MEDIUM HIGH HEAT, HEAT BUTTER, OIL AND LEMON PEEL UNTIL HOT. ADD STEAKS; PAN FRY 6 TO 8 MINUTES, OR UNTIL DESIRED DONENESS, TURNING ONCE. REMOVE STEAKS TO HEATED PLATTER; KEEP WARM. REDUCE HEAT TO MEDIUM; STIR IN LEMON JUICE, WORCHESTERSHIRE SAUCE AND MUSTARD. COOK ABOUT 3 MINUTES UNTIL SAUCE IS BLENDED, SCRAPING UP BROWN MEAT BITS. TO SERVE, POUR SAUCE OVER STEAKS.
GARNISH WITH PAPRIKA.