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Source: Campbell's Recipes
Tagged With: 4 servings
Peppercorn-Seasoned Steaks with Mustard-Wine Sauce
Beef broth, dry red wine, shallots and mustard combine to make a sophisticated sauce that enhances the flavor of peppercorn-seasoned tenderloin steaks.
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Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
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4 beef tenderloin steak, 1-inch thick
freshly ground black pepper or 2 teaspoons crushed seasoned pepper blend
2 tablespoons chopped shallot
1 cup Swanson® Beef Broth or Swanson® Beef Stock
1/2 cup Burgundy wine or other dry red wine
1 tablespoon Dijon-style mustard
1 tablespoon butter
Chopped fresh parsley

Season the beef with the pepper blend. Cook the beef in a 10-inch nonstick skillet over medium-high heat for 10 minutes for rare or to desired doneness, turning once during cooking. Remove the beef from the skillet. Cover and keep warm.
Add the shallots to the skillet and cook until they're tender, stirring often. Stir the broth, wine and mustard in the skillet 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, if desired.

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