Beef Steaks With Peppercorn Wine Sauce Recipe
Ingredients
4 beef eye round steaks, cut 1 inch thick
1 1/2 teaspoons cornstarch
1 cup ready to serve beef broth
1/8 teaspoon dried thyme leaves, crushed
1 small bay leaf
2 tablespoons dry red wine
1/8 teaspoon black peppercorns, crushed
Directions
Heat large heavy skillet over medium heat 5 minutes.
Place beef steaks in skillet and cook 8 to 10 minutes for rare (140°F) to medium (160°F), turning once.
Meanwhile, dissolve cornstarch in broth in small saucepan.
Bring to a boil and cook about 1 minute or until slighdy thickened.
Stir in thyme and bay leaf.
Reduce heat to medium and cook about 5 minutes or until mixture is reduced to 1/2 cup.
Stir in wine and peppercorns; cook 3 minutes, stirring occasionally.
Remove bay leaf.
Spoon sauce over steaks.
Place beef steaks in skillet and cook 8 to 10 minutes for rare (140°F) to medium (160°F), turning once.
Meanwhile, dissolve cornstarch in broth in small saucepan.
Bring to a boil and cook about 1 minute or until slighdy thickened.
Stir in thyme and bay leaf.
Reduce heat to medium and cook about 5 minutes or until mixture is reduced to 1/2 cup.
Stir in wine and peppercorns; cook 3 minutes, stirring occasionally.
Remove bay leaf.
Spoon sauce over steaks.
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