Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Directions

1. 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.
2. Add onion and garlic to skillet and cook and stir until tender. Stir in mustard,broth and wine. Heat to a boil.
3. 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.