Beef stock, dry red wine, shallots and mustard combine to make a sophisticated sauce that enhances the flavor of peppercorn-seasoned tenderloin steaks.
cost per recipe: $23.85
The price is determined by the national average.
pounds beef tenderloin steak, 1-inch thick (about 4 steaks)
teaspoons cracked seasoned pepper blend
tablespoons chopped shallot
cup Swanson® Beef Stock or Swanson® Unsalted Beef Flavored Stock
cup burgundy wine or other dry red wine
tablespoon Dijon-style mustard
tablespoon Chopped fresh parsley
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.