Title: Easy Beef Tenderloin Diana
Categories: Beef Meat Main
Yield: 4 Servings
| 24 | oz | TENDERLOIN STEAKS (6 OZ EA.) |
| 1/4 | ts | SALT |
| 1/4 | ts | GROUND PEPPER |
| 2 | tb | BUTTER |
| 1 | tb | OLIVE OIL |
| 2 | ts | GRATED LEMON PEEL |
| 2 | tb | LEMON JUICE |
| 1 | tb | WORCHESTERSHIRE SAUCE |
| 1 | ts | DIJON MUSTARD |
| 1 | ts | PAPRIKA |
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.