Peppercorn-Seasoned Steaks With Mustard-Wine Sauce

I found this on Campbell's Kitchen website. Wine, beef broth, shallots and mustard combine to make a sophisticated sauce that enhances the flavor of peppercorn-seasoned tenderloin steaks.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  beef tenderloin steaks, 1-inch thick
• 2  teaspoons  seasoned pepper or 2  teaspoons fresh ground black pepper, crushed
•  vegetable oil cooking spray
• 3  tablespoons shallots, chopped
• 1  cup beef broth, Swanson (regular, Lower Sodium or Certified Organic)
• 1⁄2 cup Burgundy wine or 1⁄2 cup dry red wine
• 2  tablespoons dijon-style mustard
• 1  tablespoon butter

Directions

1. 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.
2. Add shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 minute or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks.