Beef steaks with peppercorn wine sauce
4 Servings
Ingredients
| Quantity | 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 |
Directions
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 --