Pan Fried Steak with Mustard-Pepper Sauce Recipe #30960
These steaks are quick, and good enough to serve company!
by Terri F.
20 min | 5 min prep
SERVES 4
- 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
- Sprinkle pepper on both sides of steaks and pat to rub in.
- Place oil in medium skillet (non-stick is best) and heat over medium high heat until hot.
- Add steaks, cook to desired doneness, turning once (about 6 to 12 minutes).
- Add garlic, cook and stir 1 minute or until golden brown.
- Add wine and broth, bring to a boil for 1 minute.
- Remove steaks from skillet.
- Whisk in mustard until sauce is well blended.
- Serve sauce over steaks.
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5 stars