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Easy Beef Tenderloin Diana Recipe

Yields1 ServingPrep Time5 minsCook Time50 minsTotal Time55 mins

Diana sauce is a classic French sauce made with vinegar, mustard, and shallots. It is typically served with beef, but can also be used with other meats or vegetables.

 24 oz TENDERLOIN STEAKS (6 OZ EA.)
 2 ts GRATED LEMON PEEL
 ¼ ts SALT
 2 tb LEMON JUICE
 ¼ ts GROUND PEPPER
 1 tb WORCHESTERSHIRE SAUCE
 2 tb BUTTER
 1 ts DIJON MUSTARD
 1 tb OLIVE OIL
 1 ts PAPRIKA
1

WITH A MEAT MALLET, POUND STEAKS TILL THEY ARE ABOUT 1 INCH THICK.

2

SPRINKLE BOTH SIDES WITH SALT AND PEPPER.

3

IN A LARGE SKILLET OVER MEDIUMHIGH HEAT, HEAT BUTTER, OIL AND LEMON PEEL UNTIL HOT.

4

ADD STEAKS; PAN FRY6 TO 8 MINUTES, OR UNTIL DESIRED DONENESS, TURNING ONCE.

5

REMOVE STEAKSTO HEATED PLATTER; KEEP WARM.

6

REDUCE HEAT TO MEDIUM; STIR IN LEMON JUICE,WORCHESTERSHIRE SAUCE AND MUSTARD.

7

COOK ABOUT 3 MINUTES UNTIL SAUCE ISBLENDED, SCRAPING UP BROWN MEAT BITS.

8

TO SERVE, POUR SAUCE OVER STEAKS.

9

GARNISH WITH PAPRIKA.