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.

Made With

  • Swanson® Beef Stock

    Swanson® Beef Stock

  • Swanson® Unsalted Beef Stock

    Swanson® Unsalted Beef Stock

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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 Stock or 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

  • 1

    Season the beef with the salt and the pepper blend.

  • 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.

  • 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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