Preparation:
Place each piece of tenderloin between two pieces of plastic wrap. Flatten gently with heel of hand. Sprinkle surfaces of medallions with lemon pepper. Heat butter in heavy skillet; cook tenderloin medallions three to four minutes on each side. Remove medallions to serving platter; keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve. |
