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Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Source of Recipe

K.arlette2011


Recipe Introduction

Beef stock, dry red wine, shallots and mustard combine to make a sophisticated sauce that enhances the flavor of peppercorn-seasoned tenderloin steaks.

List of Ingredients

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce


4 beef tenderloin steaks, 1-inch thick (about 1 1/4 pounds)
2 teaspoons crushed seasoned pepper blend or freshly ground black pepper
Vegetable cooking spray
2 tablespoons chopped shallots
1 cup SwansonŽ Unsalted Beef Stock, SwansonŽ Regular Beef Stock or SwansonŽ Beef Broth
1/2 cup Burgundy wine or other dry red wine
1 tablespoon Dijon-style mustard
1 tablespoon butter
Chopped fresh parsley



Recipe


Season the beef with the pepper blend.

Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.

Add the beef and cook for 10 minutes for rare or until desired doneness, turning the beef over once halfway through the cook time.

Remove the beef from the skillet and keep warm.

Add the shallots to the skillet and cook until tender, stirring occasionally.

Stir in the stock, wine and mustard and heat to a boil.

Reduce the heat to medium.

Cook for 10 minutes or until the sauce is reduced to about 1 cup, stirring occasionally.

Stir in the butter.

Serve the sauce with the beef.

Sprinkle with the parsley.