Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Seasoned to perfection with an eclectic blend of spices, this juicy sirloin recipe will please your palate.

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CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

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  • Vegetable oil cooking spray
  • 4 beef tenderloin or boneless sirloin  grilling steak s (1"/2.5 cm thick), with fat trimmed off
  • 2 tsp (10 mL) crushed black pepper corns
  • 3 tbsp (45 mL) finely chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) Dijon-style mustard
  • 1 cup (250 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
  • 1/2 cup (125 mL) dry red wine
  • 1 tbsp (15 mL) butter
  • Chopped fresh parsley


  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.

Recipe tips

*Cook about 5 minutes on each side for rare.

Ratings & Reviews

  • ginette l.

    January 30, 2014

    Rating by ginette

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Amount Per Serving
Calories 310
Fat 15 g
Saturated Fat 6 g
Cholesterol 95 mg
Sodium 440 mg
Carbohydrate 3 g
Protein 38 g
  • Excellent source of protein

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