Beef Steaks W/Peppercorn Wine Sauce

Recipe Ingredients

4		Tenderloin or eye steaks
1/8 teaspoon	0.6ml	Thyme - dried
1 teaspoon	5ml	Bay leaf (small)
1 1/2 teaspoons	7.5ml	Cornstarch
2 tablespoons	30ml	Dry red wine
1 cup	237ml	Beef broth
1/8 teaspoon	0.6ml	Black peppercorns --
		Crushed

Recipe Instructions

Heat large heavy skillet over medium heat 5 minutes. Place steaks in skillet and cook 8 to 10 minutes for rare (140F) to medium (160F), 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 occasionally. Remove bay leaf. Spoon sauce over steaks.

Serving suggestions: Steamed new potatoes with green onion and red cabbage and carrot salad.

Source:
Mrs. Leslie Hawker

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.