PEPPER STEAK WITH MUSTARD SAUCE

INGREDIENTS

- 4 (4 ounces) beef tenderloin steaks (1-inch thick)
- 2 teaspoons coarsely ground black pepper
- Vegetable oil cooking spray
- 2 garlic cloves, minced
- 1/3 cup dry red wine
- 1/3 cup low-salt beef broth
- 1 tablespoon country style Dijon mustard

DIRECTIONS

Coat both sides of steaks with pepper. Spray a medium nonstick
skillet with cooking spray and heat over medium-high heat.

Place steaks into the pan in a single layer and sear for
about 1 minute or until the steak is browned. Turn and cook
5 to 12 minutes or until desired doneness, turning once.
Drain liquid fat from pan, if any.

Add garlic, cook, stirring, for 1 minute or until golden brown.
Add wine and broth and boil 1 minute. Remove steaks from the
skillet and cover to keep warm. With a wire whisk, stir in
mustard until sauce is well blended. Serve sauce over steaks.