4 beef tenderloin steaks, 1 inch thick
2 teaspoons crushed seasoned pepper or ground black pepper
vegetable cooking spray
3 tablespoons chopped shallots
1 cup Swanson(r) Beef Broth (regular, Lower Sodium or Certified Organic)
1/2 cup Burgundy wine or other dry red wine
2 tablespoons Dijon-style mustard
1 tablespoon butter
Chopped fresh parsley (optional)
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.
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.