Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

They'll be singing your praises when you fix these tender beef steaks
that will be ready in less than 30 minutes!

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce
from Campbell's Kitchen

Prep/Cook Time: 25 min.

4 beef tenderloin steaks, 1" thick
2 tsp. crushed seasoned pepper blend OR freshly ground black pepper
 Vegetable cooking spray
3 tbsp. chopped shallots
1 cup Swanson(R) Beef Broth (regular, Lower Sodium or Certified Organic)

1/2 cup Burgundy wine OR other dry red wine
2 tbsp. Dijon-style mustard
1 tbsp. butter

Directions:
 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. Serves 4.
<http://www.campbellkitchen.com/kitchen2006.asp?EID=1936&LID=67&ET=T&MID=2005175&E=688&xf=477>

Kitchen Clip:
The mustard-wine sauce can be used to compliment any cut of steak.
Received on Mon Sep 18 16:42:03 2006