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Peppercorn-Seasoned Steaks with Mustard-Wine Sauce


If you like to enjoy a good steak and love red wine, then here is a recipe you must try. Dry red wine, beef stock, shallots and mustard combine, make a sophisticated sauce which will enhance the flavour of peppercorn-seasoned tenderloin steaks.

Ingredients & Instructions

What You’ll Need

  • 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 Stockor 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

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.