2 Tablespoons coarsely ground mixed peppercorns
4 6-oz. filet mignon steaks or your favorite steak, 1 ¼ in. thick
1 teaspoon olive oil
¼ cup low sodium beef broth
3 Tablespoons red wine or 2 Tablespoons balsamic vinegar
2 teaspoons dijon mustard
Sprinkle steaks with peppercorns, and press in.
Place a large skillet over high heat for 1 minute.
Lower heat to medium high.
Add oil to pan.
Cook steaks 5 minutes per side for medium rare, 6 minutes for medium to medium well.
Place steaks on a plate and cover to keep warm.
Add broth and wine to pan and simmer for 30 seconds.
Stir in mustard.
Spoon sauce over steaks and serve immediately.
