Beef Steaks W/peppercorn Wine Saucebeef, other sauce BARB DAY - GWHP32A----- 4 each tenderloin or eye steaks 1/8 teaspoon thyme -- dried 1 small bay leaf 1 1/2 teaspoon cornstarch 2 tablespoon dry red wine 1 cup beef broth 1/8 teaspoon black peppercorns -- 1 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. |
