Peppercorn Seasoned Steak with Mustard Wine Sauce

Have you seen the movie Ted? You know, the one with Marky Mark and the live teddy bear? I wasn't quite sure it would be my kind of movie, but I saw it last night anyway. And it was pretty hilarious! And the story line was such, that the big crybaby that I am found a few moments to shed some tears. Yeah, I'm that girl.

You know what else will cause me to shed tears (other than sappy Jif peanut butter commercials)? A steak dinner with an amazing sauce. Like this one.

I've told you before that the only thing I usually want on my steak is A-1 sauce. Don't run from the blog screaming...it's just one of my things. But just as I branched out to see a movie that I thought would be too much stupid humor for me, I have slowly been branching out of some of my food comfort zones. And, like the movie, I have been pleasantly surprised!

I mean, how could I go wrong with a sauce made of mustard and wine??? It was a sure thing before I ever started cooking it. Mmm...sauce. I made this meal for just myself, but it was definitely good enough for a nice dinner with a friend or loved one. Great for an at-home date night, for sure! Who wants to come over and be my date??

Oh, but wait...if I make this for you, you might propose marriage, and it may be a little soon in our relationship for that...just sayin'.  

Peppercorn Seasoned Steak with Mustard Wine Sauce

Source: Campbell's Kitchen

Ingredients

• 2 beef tenderloin steaks, 1-inch thick
• 2 tsp crushed seasoned pepper blend
• Vegetable cooking spray
• 2 Tbsp chopped shallots
• 1 cup Beef Stock or Broth
• 1/2 cup dry red wine
• 1 Tbsp Dijon mustard
• 1 Tbsp butter
• Chopped fresh parsley

 
Preparation

1. Season both sides of the steaks with the pepper blend.
2. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.
3. Add the steaks 10-15 minutes to your desired doneness, flipping halfway through the cook time.  Remove the steaks to a plate and keep warm.
4. Add the shallots to the skillet and cook until tender, stirring occasionally.  Stir in the stock, wine and mustard and heat to a boil.  Reduce the heat to medium.  Cook for 10 minutes or until the sauce is reduced to about 1 cup, stirring occasionally. Stir in the butter. 
5. Plate the steaks and spoon the sauce over the tops and sprinkle with parsley. Serve the remaining sauce on the side for dipping.