Flank Steak Or Pork Tenderloin Medallions With Mustard Caper Sauce

1. 1

   If using pork tenderloin, slice in approx. 1/2 inch thick slices.

2. 2

   Heat skillet, then add 1 T. olive oil

3. 3

   Add meat and brown on each side, transfer to plate, cover loosely and keep warm.

4. 4

   Over low heat, melt butter in skillet and add remaining olive oil.

5. 5

   Add vermouth, mustard, and Worcestershire, and stir to loosen browned bits.

6. 6

   Add capers and cook, stirring to blend till mixtures starts to thinker & blend.

7. 7

   Return meat to pan. Coat meat with the sauce.

8. 8

   Heat a few minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.