Peppercorn-Seasoned Steaks with Mustard-Wine Sauce Recipe - Allrecipes.com
Peppercorn-Seasoned Steaks with Mustard-Wine Sauce Recipe
  • READY IN 25 mins

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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 minutes or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley.
Kitchen-Friendly View
  • COOK 25 mins
  • READY IN 25 mins
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Reviews More Reviews

Jan 05, 2010

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!

 
Jul 19, 2010

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

 

19 Ratings

Apr 26, 2010

Didn't change a thing and this was melt in your mouth delicious. Excellent flavors in the sauce to accompany the tenderloin.

 
Jul 28, 2009

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.

 
May 15, 2009

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!

 
Oct 05, 2009

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.

 
Oct 15, 2008

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...

 
Sep 07, 2011

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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