With the heel of your hand, press each tenderloin slice into a medallion 1-1/2 to 2 inches in diameter and 1/4 inch thick. Sprinkle with lemon pepper.
Heat the butter in a heavy skillet, and cook the medallions 3 to 4 minutes on each side over medium heat. Remove the medallions to a serving platter and keep warm.
Add the lemon juice, Worcestershire sauce, and mustard to the skillet. Cook, stirring with pan juices, until heated through. Pour sauce over the medallions, sprinkle with parsley or chives, and serve.
Wine Pairing(s)
Banrock Station Chardonnay
Louis Jadot Pommard Épenots
Nicolas Potel 'Les Teurons' Beaune 1er Cru
Marques de Irun Verdejo
D'Arenberg 'Love Grass' Shiraz
Olivier Leflaive Freres Bourgogne Cuvee Margot
Ansgar Clusserath Riesling Spätlese 'Trittenheimer Apotheke'
Meulenhof Riesling Spätlese 'Wehlener Sonnenuhr'
Jim Jim Shiraz
Bouchard-Aîne & Fils Pinot Noir
Calories From Fat 96 Protein 18 Total Fat 10 Carbohydrates 1
Calories 177 Calcium 15 Iron 1 Sodium 300 Vitamin A 265 Vitamin C 6 Cholesterol 71 Saturated Fat 5
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