Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

13 Reviews

Cook: 25 min
Ready In: 25 min

“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.” - by Campbell's Kitchen

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)

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Directions

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.
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.

Reviews (13)

Rate This Recipe

Daniel

Jan. 5, 2010

"Excellent steak recipe! One of the best from allrecipes! The mustard wine sauce mixture is fantastic! May I suggest the addition of a teaspoon of olive oil as you add in the butter in the mustard w..." See moreine sauce to thicken the sauce. I will definitely do this recipe again!"

paulmike

Jul. 19, 2010

"amazing recipe. We grilled the steak on the BBQ (30 secs per side on high then 5 mins per side on low) fried buttter and green onion but added mushrooms (1/4 cup) /coooked in fry pan 5 mins/ then add..." See moreed wine;broth;dijon put the broth mixture in a bowl and poured over steak - made homeade fettucine and the dinner was incredible"