Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

By Krissy

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

Ingredients

• 4 beef tenderloin steaks
• 2 teaspoons crushed seasoned pepper blend
• freshly ground black pepper
• Vegetable cooking spray
• 2 tablespoons chopped shallots
• 1 cup Swanson® Unsalted Beef Stock
• 1/2 cup Burgundy wine
• 1 tablespoon Dijon-style mustard
• 1 tablespoon butter
• Chopped fresh parsley

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from campbellskitchen.com

Preparation

Step 1

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

crushed seasoned pepper blend

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.

Makes:

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