Shelly's Recipe

PEPPERCORN-SEASONED STEAKS WITH MUSTARD-WINE SAUCE

Category: Steaks - Beef

4 beef tenderloin steaks, 1-inch thick
2 tsp crushed seasoned pepper blend OR freshly ground black pepper
Vegetable cooking spray
2 tbsp chopped shallots
1 cup beef stock
1/2 cup Burgundy wine or other dry red wine
1 tbsp Dijon-style mustard
1 tbsp butter
Chopped fresh parsley

Season the steaks with the pepper blend. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the steaks and cook for 10 minutes for rare or to desired doneness, turning over once during cooking. Remove the steaks from the skillet and keep warm.

Add the shallots to the skillet and cook until tender, stirring often. Stir in the stock, wine and mustard 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 steaks. Sprinkle with the parsley. Serves: 4