Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Ingredients


4 beef tenderloin steaks, 1 inch thick

2 teaspoons crushed seasoned pepper or ground black pepper

vegetable cooking spray

3 tablespoons chopped shallots

1 cup Beef Broth

1/2 cup Burgundy wine or other dry red wine

2 tablespoons Dijon-style mustard

1 tablespoon butter

Chopped fresh parsley (optional)


Directions

Season steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 minute. 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 minutes or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley.