Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 oz TENDERLOIN STEAKS (6 OZ EA.) 2 ts GRATED LEMON PEEL
1/4 ts SALT 2 tb LEMON JUICE
1/4 ts GROUND PEPPER 1 tb WORCHESTERSHIRE SAUCE
2 tb BUTTER 1 ts DIJON MUSTARD
1 tb OLIVE OIL 1 ts PAPRIKA

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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