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Ингредиенты
- 24 ounce TENDERLOIN STEAKS (6 Ounce EA.)
- 1/4 tsp SALT
- 1/4 tsp Grnd PEPPER
- 2 Tbsp. BUTTER
- 1 Tbsp. Extra virgin olive oil
- 2 tsp GRATED LEMON PEEL
- 2 Tbsp. LEMON JUICE
- 1 Tbsp. WORCHESTERSHIRE SAUCE
- 1 tsp DIJON MUSTARD
- 1 tsp PAPRIKA
Инструкции
- WITH A MEAT MALLET, Lb. STEAKS Until 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 Till Warm. Add in STEAKS; PAN FRY 6 TO 8 Min, Or possibly Till DESIRED DONENESS, TURNING ONCE. REMOVE STEAKS TO HEATED PLATTER; KEEP Hot. REDUCE HEAT TO MEDIUM; STIR IN LEMON JUICE, WORCHESTERSHIRE SAUCE AND MUSTARD. COOK ABOUT 3 Min Till SAUCE IS BLENDED, SCRAPING UP BROWN MEAT BITS. TO SERVE, POUR SAUCE OVER STEAKS.
- GARNISH WITH PAPRIKA.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 449 | |
| Calories from Fat 247 | 55% |
| Total Fat 27.61g | 35% |
| Saturated Fat 11.26g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 335mg | 14% |
| Potassium 625mg | 18% |
| Total Carbs 2.09g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.72g | 0% |
| Protein 45.76g | 73% |
