Peppercorn-Seasoned Steaks with Mustard-Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is the perfect main dish for a special evening. Tenderloin steaks are seasoned with pepper, pan seared and served with a fresh and savory mustard-wine sauce. Ingredients:
4 beef tenderloin steaks, 1 inch thick |
2 teaspoons crushed seasoned pepper or ground black pepper |
vegetable cooking spray |
3 tablespoons chopped shallots |
1 cup swanson® beef broth (regular, lower sodium or certified organic) |
1/2 cup burgundy wine or other dry red wine |
2 tablespoons dijon-style mustard |
1 tablespoon butter |
chopped fresh parsley (optional) |
Directions:
1. Season steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 minute. Add steaks and cook until desired doneness, turning once. Remove and keep warm.
2. Add shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 minutes or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley.
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