Beef steaks w/peppercorn wine sauce

Yield: 4 Servings

Measure Ingredient
4 eaches Tenderloin or Eye Steaks
⅛ teaspoon Thyme -- dried
1 small Bay leaf
1½ teaspoon Cornstarch
2 tablespoons Dry red wine
1 cup Beef broth
⅛ teaspoon Black peppercorns --

Preparation time: 20 minutes Heat large heavy skillet over medium heat 5 minutes. Place steaks in skillet and cook 8 to 10 minutes for rare (140 degrees F.) to medium (160 degrees F.), turning once.

Meanwhile dissolve cornstarch in broth in small saucepan. Bring to a boil and cook until slightly thickened, about 1 minute. Stir in the thyme and bay leaf. Reduce heat to medium and cook until mixture is reduced to ½ cup, about 5 minutes. Stir in the wine and peppercorns; cook 3 minutes, stirring occcasionally. Remove bay leaf.

Spoon sauce over steaks. Serving suggestions: Steamed new potatoes with green onion and red cabbage and carrot salad.

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