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Easy beef tenderloin diana

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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