Beef steaks w/peppercorn wine sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| BARB DAY - GWHP32A----- | ||
| 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 -- |
| Crushed | ||
Directions
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.