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


10 min.


35 min.



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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Recipe Nutritional Information

Made With

Swanson® Beef Stock Swanson® Unsalted Beef Stock


360 357


14.6g 14.7g


6.4g 6.5g


139mg 139mg


525mg 435mg


6g 6g


0g 0g


44g 44g


4%DV 4%DV


4%DV 2%DV


4%DV 4%DV


30%DV 30%DV

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

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