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Nutrition Facts
Serving Size 1 (147g) Recipe makes 4 servings
Calories 362
Calories from Fat 252		(69%)
Amount Per Serving		%DV
	Total Fat 28.1g	43%
	Saturated Fat 10.9g	54%
	Monounsaturated Fat 11.6g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 145mg		6%
Potassium 387mg		11%
Total Carbohydrate 2.2g		0%
	Dietary Fiber 0.5g	1%
	Sugars 0.3g
Protein 20.7g		41%
detailed view... how is this calculated?

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Pan Fried Steak with Mustard-Pepper Sauce

Recipe #30960 | 20 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Terri F.
Jun 12, 2002

These steaks are quick, and good enough to serve company!

SERVES 4 (change servings and units)

Ingredients

4 (4 ounce) beef tenderloin steaks (or similar lean and tender cut of beef)
3 cloves garlic, minced
2 teaspoons black pepper, coarsely ground
1/3 cup dry red wine
1/3 cup beef broth
1 tablespoon Dijon mustard
1 teaspoon oil

Directions

1
Sprinkle pepper on both sides of steaks and pat to rub in.
2
Place oil in medium skillet (non-stick is best) and heat over medium high heat until hot.
3
Add steaks, cook to desired doneness, turning once (about 6 to 12 minutes).
4
Add garlic, cook and stir 1 minute or until golden brown.
5
Add wine and broth, bring to a boil for 1 minute.
6
Remove steaks from skillet.
7
Whisk in mustard until sauce is well blended.
8
Serve sauce over steaks.

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Featured Reviews for This Recipe

From: Starlita

On Apr 12, 2009

This was an easy delicious recipe that is so good I will use it to serve company. Thanks so much for posting!

0 people found this review helpful

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From: Chef Alicia

On Feb 6, 2009

I feel like a million bucks after making this! I never thought steak could taste like this, I don't even know if I prefer my steak grilled now. I might add some green pepper to the pan with the wine and broth, but this is really fantastic. Thanks a bunch!

0 people found this review helpful

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From: ChrisMc

On Sep 5, 2002

Very tasty, rich, and easy to make sauce. I made this with eye of round steaks, garlic mashed potatoes, and asparagus. I only made two steaks, but made more sauce than 2 steaks worth and had the rest as gravy over the potatoes. I agree - this is definitely something nice enough to serve for company. Next time I make it, though, I think I'll grill the steaks and cook the sauce by itself.

4 people found this review helpful

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From: Bergy

On Dec 15, 2004

There were strip loin steaks on sale and I wanted a good old pan fried steak! I am happy that I chose your recipe - it is easy and tasty. I changed one step I whisked the mustard in with the broth and the wine added that to the pan with the steak still in the pan, let it come to a simmer and everything was ready - The steak was tender medium rare just the way I like it, mushrooms (another addition by me)cooked and the sauce was immediately poured over boiled potatoes then fork mashed. My steak craving was satisfied thenks Terri for a lovely dinner.

2 people found this review helpful

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