Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

admin 25/04/20 Recipes


4 servings

Prep Time


Cook Time



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


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.

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