24 oz tenderloin steaks (6 oz ea.)
1/4 tsp salt
1/4 tsp ground pepper
2 tbsp butter
1 tbsp olive oil
2 tsp grated lemon peel
2 tbsp lemon juice
1 tbsp worchestershire sauce
1 tsp dijon mustard
1 tsp paprika
A Recipe for
Easy Beef Tenderloin Diana
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This is a recipe for Easy Beef Tenderloin Diana from the recipe cookbook of Recipes-to-go (Meat)
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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.
Serves: 4
Easy Beef Tenderloin Diana Recipe brought to you by Recipes To-Go