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Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

5
(2)

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

serves 4 people

Ingredients

cost per recipe: $18.54

The price is determined by the national average.

  • 1 1/4

    pounds beef tenderloin steak, 1-inch thick (about 4 steaks)

  • 1/2

    teaspoon salt

  • 2

    teaspoons cracked seasoned pepper blend

  • 2

    tablespoons chopped shallot

  • 1

    cup Swanson® Beef Stock or Swanson® Unsalted Beef Flavored Stock

  • 1/2

    cup burgundy wineor other dry red wine

  • 1

    tablespoon Dijon-style mustard

  • 1

    tablespoon butter

  • 1

    tablespoon Chopped fresh parsley

view nutrition info

How to Make It

Season the beef with the salt and the pepper blend.
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. 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.
Step 1

Season the beef with the salt and the pepper blend.

Step 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.

Step 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.

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Made With
Swanson® Unsalted Beef Flavored Stock

Swanson® Unsalted Beef Flavored Stock

BUY NOW
Swanson® Beef Stock

Swanson® Beef Stock

BUY NOW

Ratings & Reviews

(2)
  • srieken

    February 13, 2012

    Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

    Terrific sauce, I NEVER fry steaks but the sauce worked great on grilled tenderloin as you might imagine. If you are they type to add wood chips for more flavor, this calls for red oak...

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  • Bsparrow

    February 16, 2012

    Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

    I sauteed fresh mushrooms with a bit of onion (didn't have shallots on hand) and it came out wonderfully. Will definitely make this again!

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