Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Tonight's supper makes a stunning presentation, but requires almost
effortless preparation.

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
Chopped fresh parsley

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.

Kitchen Clip:
Shallots are a member of the onion family, with a flavor resembling a
cross between sweet onion and garlic. Look for firm, well-shaped heads
that are not sprouting. Store in a cool, dry place for up to 1 month.
Received on Wed May 2 15:22:05 2007