Beef steaks w/peppercorn wine sauce

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Recipe by: thibaut

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

BARB DAY - GWHP32A-----
4 ea Tenderloin or Eye Steaks
1/8 ts Thyme -- dried
1 sm Bay leaf
1 1/2 ts Cornstarch
2 tb Dry red wine
1 c Beef broth
1/8 ts Black peppercorns --
Crushed

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 1/2 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.