Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Ingredients:

• 4 beef tenderloin steaks, 1" thick 
• 2 tsp. crushed seasoned pepper blend OR freshly ground black pepper 
• Vegetable cooking spray 
• 3 tbsp. chopped shallots 
• 1 cup Swanson® Beef Broth (regular, Lower Sodium or Certified Organic) 

• 1/2 cup Burgundy wine OR other dry red wine 
• 2 tbsp. Dijon-style mustard 
• 1 tbsp. butter 

Directions:

SEASON steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 min. 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 min. or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley. Serves 4.