- 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 Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)
- 1/2 cup Burgundy wine or other dry red wine
- 2 tablespoons Dijon-style mustard
- 1 tablespoon butter
- Chopped fresh parsley (optional)
- 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.