Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

How to cook Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Ingredients: 4 beef tenderloin steaks, 1 inch guttural 2 teaspoons crushed seasoned pepper or ground black pepper vegetable cooking bough diffuse 3 tablespoons chopped shallots 1 cup Swanson Beef Bouillon (customary, Lower Sodium or Certified Innate) 1/2 cup Burgundy wine or other dry red wine 2 tablespoons Dijon-style mustard 1 tablespoon butter Chopped fresh parsley (discretional)

Directions: Season steaks with scatter. Spray nonstick skillet with cooking spray and heat over medium rouse 1 la mode. Add steaks and cook until desired doneness, turning at one go. Remove and keep balmy. Add shallots and cook and stir until present. Stir in soup, wine and mustard. Heat to a abscess. Cook over medium torridness 10 minutes or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley.


Cook time:25 Min

Ready in:25 Min

Serving fit:4 peoples

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