MONTEREY BEEF TENDERLOIN MEDALIONS WITH MUSTARD-CAPER SAUCE

Ingredients:

1/4	cup	MAGNOLIA GOLD BUTTER
1 (8 slices)	kg	MONTEREY BEEF TENDERLOIN

Rub

2	tsp	rock salt
2	tsp	Worcestershire sauce
1	tsp	pepper

Sauce

2	tbsp	chopped green onions
2	tbsp	capers
1	tbsp	mustard
1	cup	MAGNOLIA ALL-PURPOSE CREAM
1	cup	MAGNOLIA PUREFRESH MILK

Procedure:

Heat pan, add butter and cold steaks. Cook steaks over low heat for 3 minutes per side. Set aside steaks.
In the same pan, add onions, capers, fresh milk, and cream. Add steaks and cook until sauce simmers.
Serve on a platter and top with alfalfa sprouts or broccoli sprouts.

Makes 8 servings.

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