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.

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