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Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

An image of prepared Peppercorn-Seasoned Steaks with Mustard-Wine Sauce made with steak, pepper blend, Swanson® Beef Stock, wine and parsley.
  • prep time: 10 min
  • total time: 35 min
  • serves: 4 people

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

Ingredients

  • 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 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

Instructions

  • 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

Calories 346
Total Fat 14 g
Sat. Fat 6.5 g
Trans Fat 0 g
Cholesterol 139 mg
Sodium 613 mg
Total Carb 3 g
Dietary Fiber 0 g
Sugar 0 g
Protein 44 g
Vitamin D 1 %DV
Calcium 2 %DV
Iron 30 %DV
Potassium 13 %DV
Calories 346
Total Fat 14 g
Sat. Fat 6.5 g
Trans Fat 0 g
Cholesterol 139 mg
Sodium 497 mg
Total Carb 3 g
Dietary Fiber 0 g
Sugar 0 g
Protein 44 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 30 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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