Are you in the mood for a juicy and flavorful steak, but tired of the same old recipes? Look no further than this peppercorn-seasoned steaks with mustard-wine sauce recipe. Trust me when I say, this is not your average steak recipe. The combination of peppercorn seasoning and mustard-wine sauce creates a sophisticated flavor profile that enhances the natural taste of the beef tenderloin.
Cooking up some fantastic steak isn’t as hard as it might seem, whether you’re a chef or an amateur in the kitchen. This recipe is approachable and easy to follow, making for a perfect family dinner or date night meal. Not to mention that it will leave your guests impressed with your culinary skills.
This recipe is sure to impress with its bold flavors and just-right seasonings. Whether you’re a fan of spice, savory, or sweet flavors, this dish has got you covered. The tender beef pairs perfectly with the tangy mustard-wine sauce, while the peppercorn seasoning adds a touch of heat that isn’t overwhelming.
So why not switch up your usual steak night routine and give this recipe a try? With its unique blend of flavors, it’s sure to become a favorite in no time.
Why You’ll Love This Recipe
Are you in the mood for a juicy, succulent steak that is bursting with flavor? Look no further than this peppercorn-seasoned steak with mustard-wine sauce recipe. Not only is it easy to make, but it will also impress your family and friends with its sophisticated and gourmet taste.
The seasoning of ground black pepper mixed with dijon-style mustard and shallots creates a rich and slightly tangy coating that elevates the tenderloin steaks to new heights. And the addition of the mustard-wine sauce only enhances the already mouth-watering flavors of the beef.
You don’t have to be a master chef to get this dish right either. Just follow the step-by-step instructions and you’ll have perfectly cooked steaks in no time. Plus, there’s plenty of room for customization if you want to experiment with ingredient substitutions or variations.
So whether you’re hosting a dinner party or just want to enjoy a fancy meal at home, this peppercorn-seasoned steak with mustard-wine sauce recipe is the perfect option. Trust us, your taste buds will thank you.
- 4 beef tenderloin steaks, 1 inch thick
- 2 tsp fresh ground black pepper
- 1/2 tsp salt
- Cooking spray
For Peppercorn Seasoning:
- 2 tsp whole black peppercorns
For Mustard-Wine Sauce:
- 1/4 cup dry red wine
- 1/4 cup Burgundy wine (or any dry red wine)
- 1/4 cup beef stock or broth
- 1 shallot, finely chopped
- 2 tbsp butter
- 2 tbsp Dijon-style mustard
Note that you can use filet mignon instead of beef tenderloin. If you want a lower carb version of the dish, you can substitute white wine for the Burgundy wine and skip the shallots. You can also try adding mushroom sauce for a creamy peppercorn flavor.
The Recipe How-To
Here’s everything you need to make peppercorn-seasoned steaks with mustard-wine sauce at home. Keep in mind that the secret to a perfect steak is the right temperature and cooking time. To avoid overcooking or undercooking your steak, use a meat thermometer and follow these steps:
- 4 beef tenderloin steaks, each 1 inch thick
- Salt and fresh ground black pepper, to taste
- 2 tsp of peppercorn seasoning
- Cooking spray
- 2 shallots, finely chopped
- 2 cups of Burgundy wine or other dry red wine
- 1/4 cup of beef broth
- 1/4 cup of dijon-style mustard
- 2 tbsp of butter
- Preheat the oven to 400˚F.
- Season each steak with salt, pepper, and peppercorn seasoning on both sides.
- Heat up a large skillet over high heat and spray it with cooking spray.
- Add the seasoned steaks and sear them for about 3 minutes on each side until they turn brown.
- Transfer the skillet to the oven and bake for another 8-10 minutes or until the internal temperature reaches 135˚F for medium-rare.
- Remove the skillet from the oven, transfer steaks onto a plate, and let them rest for 5-10 minutes before serving.
- In the meanwhile, use the same skillet over medium heat and add shallots to sauté until they become translucent.
- Deglaze the pan with red wine or beef stock, scraping up any browned bits from the bottom.
- Whisk in dijon-style mustard and butter into the mixture until melted.
- Simmer the sauce for about 10 minutes until it thickens slightly.
Serve and enjoy
- Serve the steaks with the mustard-wine sauce, and your dish is ready!
- For a restaurant-style presentation, pour the sauce over the steak, and garnish with fresh chopped herbs.
- I love pairing this dish with roasted potatoes and a glass of red wine.
Substitutions and Variations
While this peppercorn-seasoned steak with mustard-wine sauce recipe is already delicious as is, you can make a few substitutions or variations to suit your personal taste or dietary restrictions. Here are some ideas:
1. Beef tenderloin: If beef tenderloin steaks are not available or are too expensive, you can substitute them with other premium cuts of steak like filet mignon or sirloin steak. Keep in mind that cooking time may vary depending on the thickness and type of meat you choose.
2. Mustard: Dijon-style mustard is recommended for this recipe, but you could use other types of mustard like honey mustard, whole-grain mustard, or even spicy mustard to change up the flavor.
3. Wine: The recipe calls for Burgundy wine or dry red wine, but you can use any type of red wine that you prefer. White wine can also be used if you want a lighter and less robust sauce.
4. Peppercorns: Green peppercorns can be used instead of black peppercorns for a milder and fresher taste.
5. Butter: While butter adds richness and depth to the sauce, you could substitute it with olive oil or another type of fat if you want a healthier option.
6. Low-carb: If you’re following a low-carb diet, simply omit the beef broth and replace it with more dry red wine or beef stock.
7. Mushroom sauce: For variation, consider making a creamy mushroom sauce instead of the peppercorn-wine sauce to serve with your steak.
With these substitutions and variations, you can create your own version of this delicious dish that suits your preferences and dietary needs.
Serving and Pairing
This peppercorn-seasoned steak with mustard-wine sauce recipe is perfect for an elegant dinner party or a special at-home date night. The complex flavors of the peppercorn, red wine, and beef stock combine to create a sophisticated sauce that enhances the flavor of the peppercorn seasoned tenderloin steaks.
When it comes to pairing this dish, a full-bodied red wine like Burgundy or a dry red like Pinot Noir will complement the rich flavor of the beef and match the complexity of the sauce perfectly. If you prefer white wine, a crisp and acidic white wine like Sauvignon Blanc or Chardonnay can provide enough acidity to cut through the fat of the meat.
For sides, consider roasted vegetables such as Brussels sprouts or carrots, mashed potatoes or sweet potato puree to soak up the delicious sauce, and a fresh salad to balance out the richness of the steak.
If you are looking for a low-carb option or serving for one, you can pair this steak with some crispy oven-baked steak fries or cauliflower mashed “potatoes.”
With its sophisticated flavors and tender texture, this dish can make any night feel like a special occasion.
Make-Ahead, Storing and Reheating
You can make this Peppercorn-Seasoned Steaks With Mustard-Wine Sauce recipe ahead of time to save you some cooking hassle. Cook the seasoned steaks to your desired level, then remove from the heat, cover with foil and store in the refrigerator. Ensure you bring the steak and sauce to room temperature before reheating.
For the Wine Sauce, if you make it ahead, let it cool to room temperature and store in an airtight container in your fridge for up to 4 days. Reheat on medium heat, stirring occasionally until warmed through.
When storing, keep the sauce separate from the steak as the steak will lose its crispness in the fridge but can be refreshed as follows: Preheat your oven to 350°F (180°C) and place the cooked but refrigerated steaks on a baking sheet lined with parchment paper or aluminum foil sprayed with non-stick cooking spray. Heat for 12 to 15 minutes or until perfectly heated and crispy.
This dish is perfect for meal prep and leftovers as it keeps well in an airtight container in your fridge for up to 3 days. The reheating process is such that it allows restored flavor rather than making it dry or chewy – making it an excellent option for next-day meals or leftovers.
Pro tip – If you have a vacuum sealer machine, use that while storing the steaks and sauce to limit any oxidation caused by air exposure that might alter their quality if kept in the refrigerator for an extended period of time.
Tips for Perfect Results
If you’re aiming to impress at the dinner table with this peppercorn-seasoned steaks with mustard-wine sauce recipe, then it’s important to get every detail right. That means cooking the steaks just right, and ensuring that the sauce is not too thick or too thin. In this section, you’ll find some tips to help you get perfect results every time.
Firstly, when seasoning the steaks with peppercorns, make sure to use fresh, high-quality pepper. Freshly ground black pepper has a much richer flavor than pre-ground pepper that has been sitting in a jar for months.
Secondly, when it comes to cooking the beef tenderloin steaks themselves, make sure they are at room temperature before cooking – this will help ensure that they cook evenly. Additionally, avoid overcooking them – you want to aim for a juicy and tender texture.
Thirdly, heating olive oil over high heat will give you a great crust on your steak. However, it’s important not to flip the steak too often as this will prevent the crust from forming properly. Let it sear for a few minutes before flipping it over.
When making the mustard-wine sauce, use Burgundy wine or any other dry red wine if possible. The wine’s acidity will help balance out the richness of the butter and beef broth in the sauce.
Finally, when combining shallots and mustard for the sauce ingredients, take care not to overcook them as they can easily become bitter if cooked for too long. Cook them until they are fragrant and tender but not caramelized.
By following these tips, you’ll be able to create a sophisticated sauce that enhances the flavor of your peppercorn seasoned tenderloin steaks and impress your guests at your next dinner party.
Now let’s head over to the FAQ section, where I’ll address some common questions and concerns raised by home cooks like you when making these peppercorn-seasoned steaks with mustard-wine sauce.
How to make wine sauce after cooking the steak?
When preparing a steak dish, it’s always a good idea to save a tablespoon of the steak drippings in the pan over medium heat. Once done, add red wine together with some beef stock, balsamic vinegar, and fresh thyme sprigs into the pan. Let the mixture simmer until it reduces and thickens, which takes about 3 to 5 minutes. After that, remove the thyme from the sauce and turn the heat to low. This results in a delicious and flavorful sauce that pairs perfectly with your steak.
Does mustard taste good on steak?
One interesting technique I’ve discovered is using Dijon mustard as a marinade for steaks. The strong vinegar flavor in the mustard is surprisingly effective in softening tougher cuts of meat, while also giving it a zesty kick.
Does English mustard go with steak?
When it comes to complementing the taste of meat, the English have discovered the magic of mustard. One can use mustard as a binder to keep a Bleu Cheese or a Garlic Parmesan steak topping adhered to the steak, enhancing the flavors in every bite.
What does peppercorn steak taste like?
The flavor of our creamy peppercorn steak sauce is not only bold but also infused with a little bit of heat, thanks to the crushed whole peppercorns. The sauce carries an incredible depth of flavor that stems from the presence of shallots, onions, and garlic. The taste is savory and stands out due to the peppery bite it delivers.
In conclusion, these peppercorn-seasoned steaks with mustard-wine sauce are a must-try for anyone who enjoys a good steak. The combination of simple ingredients like fresh ground black pepper and dijon-style mustard, combined with the richness of Burgundy wine and beef stock, create a sophisticated sauce that enhances the flavor of the seasoned tenderloin steaks.
Not only is this recipe easy to follow, but it also offers plenty of room for variations and substitutions to fit different tastes and preferences. It can be served alongside classic steak frites or paired with low carb sides for a healthier option.
Plus, with the added convenience of being able to make ahead or store and reheat leftovers without sacrificing any flavor, this recipe is perfect for busy weeknight dinners or special occasions.
So next time you’re in the mood for a good steak, give this peppercorn-seasoned steak with mustard-wine sauce recipe a try. You won’t be disappointed!
Peppercorn-Seasoned Steaks With Mustard-Wine Sauce Recipe
- 4 beef tenderloin steaks, 1-inch thick
- 2 teaspoons seasoned pepper or 2 teaspoons fresh ground black pepper, crushed
- vegetable oil cooking spray
- 3 tablespoons shallots, chopped
- 1 cup beef broth, Swanson (regular, Lower Sodium or Certified Organic)
- 1/2 cup Burgundy wine or 1/2 cup dry red wine
- 2 tablespoons dijon-style mustard
- 1 tablespoon butter
- Season steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 minute Add steaks and cook until desired doneness, turning once. Remove and keep warm.
- Add shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 minute or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks.