Recipe by: Richard Simmons
Ingredients:
6 (4 oz.) tenderloin steaks, sliced 1/2 inch thick
2 Tbsp. Dijon Style mustard
1 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
2 Tbsp. parsley, chopped
2 Tbsp. chives, chopped
Lemon slices
Preparation:
With a meat mallet or rolling pin, pound steaks to 1/4 inch thickness.
Spread both sides with mustard. Use more mustard if needed.
Over medium heat, warm large non-stick skillet coated with non-stick spray.
Add steaks and sear quickly, about 1 minute on each side. Cook longer for well-done steaks.
Pour Worcestershire sauce and lemon juice over steaks. Sprinkle with parsley and chives.
Serve garnished with lemon slices.
Makes 6 servings
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