Peppered Beef Tenderloin

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Oxmoor House


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2 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)

1 teaspoon freshly ground black pepper

1/8 teaspoon salt

Cooking spray

4 shallots, peeled and sliced

1 cup fat-free, low-sodium beef broth

2 teaspoons Dijon mustard

Fresh thyme (optional)

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