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Peppercorn-Seasoned Steaks with Mustard-Wine Sauce
- 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)
Directions:View on All Recipes
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