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Saucy Tenderloin Skillet Steaks

Saucy Tenderloin Skillet Steaks
Their small size makes these flavorful skillet tenderloins from Ruby Williams of Bogalusa, Louisiana perfect for two.
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 teaspoon chopped green onion
  • 1 garlic clove, minced
  • 2 tablespoons butter, divided
  • 1 teaspoon Dijon mustard
  • 2 beef tenderloin steaks (1 inch thick and 6 ounces each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 tablespoon minced chives
  • 1 tablespoon minced fresh parsley

Directions

  • In a skillet, saute onion and garlic in 1 tablespoon butter and
  • mustard until tender. Rub both sides of steaks with salt and pepper;
  • add to skillet. Cook 5-8 minutes on each side or until meat reaches
  • desired doneness (for medium-rare, a thermometer should read
  • 145°; medium, 160°; well-done, 170°). Remove steaks and
  • keep warm.
  • Add lemon juice, Worcestershire sauce, chives and remaining butter to
  • the skillet; cook and stir over medium heat 2 minutes. Pour over
  • steaks. Sprinkle with parsley. Yield: 2 servings.
© Taste of Home 2013

2 of 2

Saucy Tenderloin Skillet Steaks (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013