Easy Beef Tenderloin Diana Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
24 ounce: 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,
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.
Source from luhu.jp
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.
Source from luhu.jp