Beef steaks with peppercorn wine sauce

Yield: 4 Servings

Measure Ingredient
4 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 --

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