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Pan-Fried Steaks with Mustard Sauce

Tender, juicy steaks are all sauced up in a skillet.

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  • prep time 20 min
  • total time
  • ingredients 6
  • servings 4
 

Ingredients

4
(4-oz.) beef tenderloin steaks (1 inch thick)
2
teaspoons coarse ground black pepper
2
garlic cloves, minced
1/3
cup dry red wine
1/3
cup Progresso® beef flavored broth (from 32-oz. carton)
1
tablespoon country-style Dijon mustard

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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 to 12 minutes or until of desired doneness, turning once.
  • 2 Add garlic; cook and stir 1 minute or until golden brown. Add wine and broth; 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.
  • 1 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 to 12 minutes or until of desired doneness, turning once.
  • 2 Add garlic; cook and stir 1 minute or until golden brown. Add wine and broth; 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
160
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
),
Cholesterol
50mg
50%;
Sodium
200mg
200%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
15%;
Exchanges:
2 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.