1 lb. beef tenderloin
1 tsp. lemon pepper
2 tbsp. butter
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Dijon-style mustard
1 tbsp. minced fresh parsley

Cut beef tenderloin crosswise into 1/2 inch thick medallions. Sprinkle each medallion with lemon pepper.

In large heavy skillet, heat butter over medium-high heat. Add medallions; cook 2 to 3 minutes on each side for medium-rare. Remove medallions to serving platter; keep warm.

Add lemon juice, Worcestershire sauce, and mustard to skillet; cook, stirring constantly, until heated through. Pour sauce over medallions. Sprinkle with parsley and serve immediately. Serves 2.