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    Pan-Fried Steak with Mustard Sauce


    Source of Recipe


    Pillsbury

    List of Ingredients




    4 beef tenderloin steaks, 1" thick -- (4 oz each)
    2 teaspoons coarse ground pepper
    2 cloves garlic, minced
    1/3 cup dry red wine
    1/3 cup beef broth
    1 tablespoon country style Dijon mustard

    Recipe



    Coat both sides of steaks with pepper. Spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add steaks; cook 6-12 minutes or until desired doneness, turning once. Add garlic; cook and stir 1 minute or until golden brown. Add wine and broth, then boil 1 minute. Remove steaks from skillet; cover to keep warm. With wire whisk, stir in mustard until sauce is well blended. Serve sauce over steaks. Serves 4.

 

 

 

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