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Source: Swanson's Simply Delicious Cookbook

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce
Try this easy, delicious recipe from Campbell's Kitchen.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
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4 beef tenderloin steaks, 1" thick
2 tsp. crushed seasoned pepper or freshly ground black pepper
Vegetable cooking spray
3 tbsp. chopped shallots
1 cup Swanson® Beef Broth, (regular, lower sodium or certified organic)
1/2 cup Burgundy wine or other dry red wine
2 tbsp. Dijon mustard
1 tbsp. butter
Chopped fresh parsley




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.


*Cook about 10 min. for rare.


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