Pan-Fried Steaks with Mustard Sauce

Tender, juicy steaks are all sauced up in a skillet. MORE+ LESS-

By Pillsbury Kitchens

July 22, 2008

(4-oz.) beef tenderloin steaks (1 inch thick)

teaspoons coarse ground black pepper

garlic cloves, minced

1/3

cup dry red wine

1/3

cup Progresso™ beef flavored broth (from 32-oz. carton)

tablespoon country-style Dijon mustard

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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.