Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Prep Time: 10 mins | Total Time: 35 mins | Servings: 4

  • SERVES 4
  • Prep Time: 10
  • Cook Time: 35

Ingredients

  • 1 1/4 pounds beef tenderloin steaks, 1-inch thick (about 4 steaks)
  • 1/2 teaspoon salt
  • 2 teaspoons cracked seasoned pepper blend
  • 2 tablespoons chopped shallots
  • 1 cup Swanson® Beef Stock or Swanson® Unsalted Beef Stock
  • 1/2 cup burgundy wine or other dry red wine
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon butter
  • 1 tablespoon Chopped fresh parsley

Directions

  1. Season the beef with the salt and the pepper blend.
  2. Spray a 10-inch nonstick skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until browned on both sides, for 10 minutes for medium-rare or until desired doneness, turning the beef over once halfway through the cooking time. Remove the beef from the skillet and keep warm.
  3. 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.
Nutritional Information per serving:

With Swanson® Beef Stock: Calories - 355, Total Fat - 14.6 g, Sodium - 524 mg, Protein - 44.7 g, Calcium - 4%, Iron - 30% With Swanson® Unsalted Beef Stock: Calories - 357, Total Fat - 14.7 g, Sodium - 434 mg, Protein - 44.7 g, Calcium - 4%, Iron - 30%

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