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Ingredients

4 beef tenderloin steaks, 1-inch thick (about 1 1/4 pounds)

2 teaspoons crushed seasoned pepper blend or freshly ground black pepper

Vegetable cooking spray

2 tablespoons chopped shallots

1 cup Swanson® Unsalted Beef Stock, Swanson® Regular Beef Stock or Swanson® Beef Broth

1/2 cup Burgundy wine or other dry red wine

1 tablespoon Dijon-style mustard

1 tablespoon butter

Chopped fresh parsley

Description

Beef Stock, Dry Red Wine, Shallots And Mustard Combine To Make A Sophisticated Sauce That Enhances The Flavor Of Peppercorn-seasoned Tenderloin Steaks.<br />

Campbells Kitchen