Ingredients

4 (4 ounce) beef tenderloin steaks (or similar lean and tender cut of beef)
3 cloves garlic, minced
2 teaspoons black pepper, coarsely ground
1/3 cup dry red wine
1/3 cup beef broth
1 tablespoon Dijon mustard
1 teaspoon oil

Directions

Sprinkle pepper on both sides of steaks and pat to rub in.Place oil in medium skillet (non-stick is best) and heat over medium high heat until hot.Add steaks, cook to desired doneness, turning once (about 6 to 12 minutes).Add garlic, cook and stir 1 minute or until golden brown.Add wine and broth, bring to a boil for 1 minute.Remove steaks from skillet.Whisk in mustard until sauce is well blended.Serve sauce over steaks.