Title: Beef Steaks W/peppercorn Wine Sauce
Categories: Beef Sauce
Yield: 4 Servings
| | | BARB DAY - GWHP32A----- |
| 4 | | 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.