Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Beef eye round steaks OR tenderloin steaks, cut 1 inch thick |
1½ teaspoon | Cornstarch |
1 cup | Ready-to-serve beef broth |
⅛ teaspoon | Dried thyme leaves |
1 small | Bay leaf |
2 tablespoons | Dry red wine |
⅛ teaspoon | Black peppercorns, crushed |
Preparation time: 20 min.
1. Heat large heavy skillet over medium heat 5 minutes. Place steaks in skillet and cook 8 to 10 minutes for rare (140 F) to medium (160 F), turning once.
2. Meanwhile, dossolve cornstarch in broth in small sauce-pan. Bring to a boil and cook until slightly thickened, about 1 minute. Stir in thyme and bay leaf. Reduce heat to medium and cook until mixture is reduced to
½ cup, about 5 minutes.
3. Stir in wine and peppercorns; cook 3 minutes, stirring occasionally.
4. Remove bay leaf. Spoon sauce over steaks.
Serving suggestion; Steamed new potatoes with green onion and red cabbage and carrot salad
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --