Recipe by Campbell's Kitchen
"This is the perfect main dish for a special evening. Tenderloin steaks are seasoned with pepper, pan seared and served with a fresh and savory mustard-wine sauce."
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beef tenderloin steaks, 1 inch thick
crushed seasoned pepper or ground black pepper
vegetable cooking spray
Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)
Burgundy wine or other dry red wine
Chopped fresh parsley
Excellent steak recipe! One of the best from allrecipes! The mustard wine sauce mixture is fantastic! May I suggest the addition of a teaspoon of olive oil as you add in the butter in the mustard wine sauce to thicken the sauce. I will definitely do this recipe again!
amazing recipe. We grilled the steak on the BBQ (30 secs per side on high then 5 mins per side on low) fried buttter and green onion but added mushrooms (1/4 cup) /coooked in fry pan 5 mins/ then added wine;broth;dijon put the broth mixture in a bowl and poured over steak - made homeade fettucine and the dinner was incredible
Didn't change a thing and this was melt in your mouth delicious. Excellent flavors in the sauce to accompany the tenderloin.
First time I've been able to use the frying concept to prepare steak with such great results. I didn't have shallots,only had vidalia onions and I also added a minced garlic clove, turned out very tasty. This recipe is a keeper and so much easier to clean up after versus using the broiler or grill.
This recipe is fantastic!! It was so easy to make too. I used top loin New York steak (it was on sale for a great price!) and regular onions instead of shallots because that's what I had. I heated olive oil at med-high heat and made sure the pan was H-O-T before adding the meat. This way you sear the outside and it makes a "crust" to seal in juices. I'm new to cooking steak so I still need to work on proper cooking time. I added mushrooms along with the onions. I'm looking forward to making this again!
We enjoyed this recipe. I prefer seasoning a steak while preparing it like this recipe instead of marinating it. Some marinades I have been trying are so overbearing that you only taste marinade and can't even tell you are eating steak any more! Next time I will probably only use half the mustard but that is just a personal preference. It was delicious.
I made this yesterday for my family cause we also had some guest over. I got some great reviews on it. It was great and the sauce was amazing. Who ever made this recipe thank you...
I made a crucial mistake and continued to simmer the sauce for well over 10 minutes. Too much water evaporated and left me with a very salty sauce. I even added unsalted butter at the end and then some water but there was no cutting the concentrated taste. Using a beef boullion cube dissolved in water instead of stock was also a mistake. Next time I'll use real beef stock and make sure not to reduce too long. While it was very salty it was still edible drizzling the tiniest bit on top the steaks and letting it mix with the meat's juices. No one's fault but my own so I'm rating a four because I'm sure I would have liked it if done properly.
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