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Quick & Easy Peppercorn Seasoned Steaks Recipe

What You’ll NeedPeppercorn-Seasoned-Steak-Recipe

4 beef tenderloin steaks, 1-inch thick (about 1 1/4 pounds)

2 teaspoons crushed seasoned pepper blend or freshly ground black pepper

Vegetable cooking spray

2 tablespoons chopped shallots

1 cup Swanson® Unsalted Beef Stock, Swanson® Regular Beef Stock or Swanson® Beef Broth

1/2 cup Burgundy wine or other dry red wineCook-Time

1 tablespoon Dijon-style mustard

1 tablespoon butter

Chopped fresh parsley

How to Make It

1.  Season the beef with the pepper blend.

2.  Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook for 10 minutes for rare or until desired doneness, turning the beef over once halfway through the cook time. Remove the beef from the skillet and keep warm.

3.  Add the shallots to the skillet and cook until tender, stirring occasionally. 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 beef. Sprinkle with the parsley.

Recipe Credit: Campbell’s Kitchen

CL Editor

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