Peppercorn Steak with Mustard-Wine Sauce is the perfect date night meal that will make you feel like you’re eating at a fancy restaurant!
Valentine’s Day is just a week away, and since I imagine more people will be staying at home to celebrate the year than will be going out to crowded restaurants, that means we’re all looking for fancy date-night dinners we can make at home. And this Peppercorn Steak with Mustard-Wine Sauce is the perfect recipe for any date night!
This recipe is flexible in the cooking method – if you want them cooked on the grill outside, do that! If you prefer to use a grill pan or skillet inside, do that!! I’ve made this recipe both ways, and it was amazing each time. It’s all about preference in that way. The cooking time will also vary, depending on how you and your honey like your steaks cooked. If one likes it rare and one likes it more well-done, they are going to cook for different amounts of time. Put the one that needs to be cooked longer on first and then add the other one a little later.
However they’re cooked, the pièce de résistance will be the mustard-wine sauce. Ohmygoodness. I could practually drink this sauce right out of the pan. And if you serve some sort of potatoe as a side dish, that sauce is mighty tasty for dippin’. I’m just sayin’.
What it takes to make Peppercorn Steak with Mustard-Wine Sauce:
Beef Tenderloin Steaks (or similar cut)
Peppercorn blend
Olive oil
Chopped shallots
Beef broth
Dry red wine
Dijon mustard
Butter
Parsley
How to make Peppercorn Steak with Mustard-Wine Sauce
Full Printable Recipe Below!
Step 1
Season both sides of the steaks with the peppercorn blend.
Step 2
Heat a grill or grill-pan over medium-high heat.
Step 3
Add the steaks and cook for 8-10 minutes to your desired doneness, flipping halfway through the cook time. Remove the steaks to a plate and keep warm.
Step 4
Meanwhile, heat olive oil or butter in a medium skillet over medium-high heat, add the shallots and cook until tender, stirring occasionally. Stir in the broth, wine and mustard and heat to a boil. Reduce the heat to medium.
Step 5
Cook for 10 minutes or until the sauce is reduced to about 1 cup, stirring occasionally. Stir in the butter.
Step 6
Plate the steaks and spoon the sauce over the tops and sprinkle with parsley. Serve the remaining sauce on the side for dipping.
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Peppercorn Steak with Mustard-Wine Sauce
Ingredients
- 2 beef tenderloin steaks, 1-inch thick
- 2 tsp peppercorn blend, crushed
- 1 Tbsp olive oil or butter
- 2 Tbsp chopped shallots
- 1 cup beef broth
- 1/2 cup dry red wine
- 1 Tbsp Dijon mustard
- 1 Tbsp butter
- Chopped fresh parsley, for garnish
Instructions
- Season both sides of the steaks with the peppercorn blend.
- Heat a grill or grill-pan over medium-high heat.
- Add the steaks and cook for 8-10 minutes to your desired doneness, flipping halfway through the cook time. Remove the steaks to a plate and keep warm.
- Meanwhile, heat olive oil or butter in a medium skillet over medium-high heat, add the shallots and cook until tender, stirring occasionally. Stir in the broth, wine and mustard and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the sauce is reduced to about 1 cup, stirring occasionally. Stir in the butter.
- Plate the steaks and spoon the sauce over the tops and sprinkle with parsley. Serve the remaining sauce on the side for dipping.
Nutrition
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