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Peppercorn-Seasoned Steaks with Mustard-Wine Sauce Recipe

   
 

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     Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
4 beef tenderloin steaks, 1-inch thick
2 tsp. crushed seasoned pepper blend OR freshly ground black pepper
Vegetable cooking spray
3 tbsp. chopped shallots
1 cup Swanson® Beef Broth
1/2 cup Burgundy wine OR other dry red wine
2 tbsp. Dijon-style mustard
1 tbsp. butter
Chopped fresh parsley
 

Instructions
SEASON steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 min. 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 min. or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley.


Originally Submitted
12/5/2010





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