Monday, September 18, 2006

Dear Jerry,

They'll be singing your praises when you fix these tender beef steaks that will be ready in less than 30 minutes!

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce
from Campbell's Kitchen

Prep/Cook Time: 25 min.

Ingredients:

4 beef tenderloin steaks, 1" thick

2 tsp. crushed seasoned pepper blend OR freshly ground black pepper

Vegetable cooking spray

3 tbsp. chopped shallots

1 cup Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)

1/2 cup Burgundy wine OR other dry red wine

2 tbsp. Dijon-style mustard

1 tbsp. butter

Directions:

SEASON steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 min. Add steaks and cook until desired doneness, turning once. Remove and keep warm.
ADD shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 min. or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley. Serves 4.

		The mustard-wine sauce can be used to compliment any cut of steak.
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		Pepper is small in quantity and great in virtue. - Plato

Campbell Soup Company
Camden, NJ U.S.A. 08103-1701