Peppercorn-Seasoned Steaks with Mustard-Wine Sauce
- Heat large non-stick skillet,lightly coated with cooking spray,at medium-high heat. Add beef,seasoned with pepper,and cook to desired doneness*,turning once. Remove beef and keep warm. Reduce heat to medium.
- Add onion and garlic to skillet and cook and stir until tender. Stir in mustard,broth and wine. Heat to a boil.
- Cook over medium heat until sauce is reduced in volume to about 1 cup (250 mL) - about 10 minutes. Stir in butter. Serve sauce with steaks. Garnish with parsley.
*Cook about 5 minutes on each side for rare.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
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