Peppercorn Steak With Mustard-Wine Sauce

The Steaks

First, season the beef tenderloin steaks with salt and pepper. Next, Heat the canola or olive oil in a skillet for 1 minute until hot.
Second, add the steaks into the hot skillet and cook until preferred doneness (rare, medium rare, etc).
Importantly, when cooking the steaks, turn them over only once, allowing a delicious sear and crust to form.
Afterward, remove the steaks and keep warm.

The Sauce

Next, in the skillet used to cook the steaks, add shallots and cook and saute until translucent.
Afterward, stir in broth, wine, and dijon mustard.
Additionally, bring the mixture to a low boil.
Next, cook gently over medium heat until the sauce is reduced to nearly 1 cup.

Lastly, stir in the butter to finish the sauce.
Finally, serve the sauce over steaks and garnish with parsley.