Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Campbell's Peppercorn-Seasoned Steaks with Mustard-Wine Sauce Recipe

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

At a glance

Prep

10 min.

Total

35 min.

Serves

4

Cook: 25 min.

Cost per recipe: $20.29

Made With

  • Swanson® Beef Stock

    Swanson® Beef Stock

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What You'll Need

4 beef tenderloin steaks, 1-inch thick (about 1 1/4 pounds)
1/2 teaspoon salt
2 teaspoons crushed seasoned pepper blend or freshly ground black pepper
Vegetable cooking spray
2 tablespoons chopped shallots
1 cup Swanson® Beef Stock or Swanson® Unsalted Beef Stock
1/2 cup Burgundy wine or other dry red wine
1 tablespoon Dijon-style mustard
1 tablespoon butter
Chopped fresh parsley

How to Make It

  • 1

    Season the beef with the salt and the pepper blend.

  • 2

    Spray a 10-inch nonstick skillet with the 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.

  • 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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Recipe Nutritional Information

Made With

Swanson Beef Stock Swanson Unsalted Beef Stock

calories

237 233

totalfat

11g 11g

saturatedfat

5g 5g

cholesterol

75mg 75mg

sodium

585mg 495mg

totalcarbohydrate

4g 4g

dietaryfiber

0g 0g

protein

24g 23g

vitamina

3%DV 2%DV

vitaminc

1%DV 1%DV

calcium

2%DV 2%DV

iron

18%DV 18%DV

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

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