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  Recipe Home » Beef » Easy Beef Tenderloin Diana
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  Easy Beef Tenderloin Diana
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 339
Ingredients:
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
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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