Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Beef eye round steaks
-OR tenderloin steaks,
-- cut 1 inch thick
1 1/2 ts Cornstarch
1 c Ready-to-serve beef broth
1/8 ts Dried thyme leaves
1 sm Bay leaf
2 tb Dry red wine
1/8 ts 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
1/2 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

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