Yield: 4 Servings
|BARB DAY - GWHP32A-----|
|4 eaches||Tenderloin or Eye Steaks|
|⅛ teaspoon||Thyme -- dried|
|1 small||Bay leaf|
|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.