Title: Easy beef tenderloin diana
 Categories: Beef, Meats, Main dish
      Yield: 4 Servings
 
     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
 
  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.