Pan Fried Steak with Mustard Pepper Sauce

Name: Pan Fried Steak with Mustard Pepper Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 680 g Beef tenderloin steaks; 12 g Garlic; 6 g Black pepper; 120 g Dry red wine; 240 g Beef broth; 40 g Dijon mustard; 30 ml Olive oil

Pan Fried Steak with Mustard Pepper Sauce · ready in 20 min · 4 servings · 420 kcal per serving · easy · 7 ingredients

Juicy pan-seared beef tenderloin steaks are finished with a bold mustard pepper sauce that balances richness with sharp Dijon and a splash of red wine for depth.

Prep: 5 min
Cook: 15 min
Total: 20 min
Serves: 4
kcal: 420
Difficulty: easy

American French Main dishes Quick (30 min or less)Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

680 gBeef tenderloin steaks
12 gGarlic
6 gBlack pepper
120 gDry red wine
240 gBeef broth
40 gDijon mustard
30 mlOlive oil

Equipment

stovetop, plate, serving plates, skillet, spoon, tongs, whisk, wooden spoon

Instructions

Season steaks
Gather the beef tenderloin steaks, black pepper, garlic, and a skillet with tongs, then sprinkle black pepper on both sides of the steaks and pat it in. · 2 min
What to look for: pepper evenly coated
Heat oil
Add the oil to the skillet and heat it over medium-high heat until the oil shimmers and moves easily in the pan. · 2 min
What to look for: oil shimmering
Pan-fry steaks
Place the seasoned steaks in the hot skillet and cook over medium-high heat, turning once, until they reach your preferred doneness. · 10 min
When it is done: Check with a thermometer: about 52°C / 125°F for rare, 57°C / 135°F for medium-rare, or 63°C / 145°F for medium.
Sauté garlic
Add the garlic to the skillet with the steaks and stir constantly over medium heat until the garlic is golden and fragrant. · 1 min
What to look for: golden and fragrant
Deglaze pan
Pour the dry red wine and beef broth into the skillet and bring to a brief boil, scraping up the browned bits from the bottom. · 1 min
What to look for: bubbling vigorously
Remove steaks
Transfer the steaks from the skillet to a plate and let them rest while the sauce finishes. · 1 min
What to look for: juices settling
Finish sauce
Whisk the Dijon mustard into the simmering pan sauce until smooth and fully blended. · 1 min
What to look for: smooth and glossy
Serve dish
Place the steaks on serving plates and spoon the warm mustard pepper sauce evenly over the top. · 1 min
What to look for: sauce glossy

Nutrition (per serving)

kcal	420
Protein	38 g
Carbohydrates	4 g
of which sugars	1 g
Fat	24 g
of which saturated	9 g
Fibre	1 g
Sodium	520 mg

Nutri-ScoreC

Allergens

Contains: mustard

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended

Ingredient substitutions

Beef tenderloin steaks

sirloin steak: Sirloin is lean but slightly firmer; avoid overcooking.

Garlic

shallot: Use finely minced shallot for a sweeter flavor.

Black pepper

white pepper: White pepper gives a cleaner heat.

Dry red wine

beef broth: Reduces acidity but still builds sauce volume.

Beef broth

chicken broth: Lighter flavor but still works well.

Dijon mustard

whole grain mustard: Adds texture and a slightly milder bite.