Beef Steaks With Peppercorn Wine Sauce Recipe
This beef steak recipe is prepared with peppercorn wine sauce and cooked in beef broth. Flavored with bay leaf and thyme, the beef steak is skillet cooked. The peppercorn sauce is made with dry red wine. It is best served with steamed vegetables or a salad.
Ingredients
4 beef eye round or tender-loin steaks, cut 1 inch thick
1 1/2 tsp. cornstarch
1 cup ready to serve beef broth
1/8 tsp. dried thyme leaves
1 sm. bay leaf
2 tbs. dry red wine
1/8 tsp. black peppercorns, crushed
Directions
Heat lg.heavy skillet over medium heat 5 minutes.
Place beef steaks in skillet and cook 8 -10 minutes for rare (140 degrees F) to medium (160 degrees F), turning once.
Meanwhile, dissolve cornstarch in broth in sm.saucepan.
Bring to a boil and cook until slightly thickened, about 1 minute.
Stir in thyme and bay leaf.
Reduce heat to medium and cook until mixture is reduced to 1/2 cup, about 5 minutes.
Stir in wine and peppercorns; cook 3 minutes, stirring occasionally.
Remove bay leaf.
Spoon sauce over steaks.
Serving suggestion: Serve with steamed new potatoes with green onion and red cabbage and carrot salad.
Place beef steaks in skillet and cook 8 -10 minutes for rare (140 degrees F) to medium (160 degrees F), turning once.
Meanwhile, dissolve cornstarch in broth in sm.saucepan.
Bring to a boil and cook until slightly thickened, about 1 minute.
Stir in thyme and bay leaf.
Reduce heat to medium and cook until mixture is reduced to 1/2 cup, about 5 minutes.
Stir in wine and peppercorns; cook 3 minutes, stirring occasionally.
Remove bay leaf.
Spoon sauce over steaks.
Serving suggestion: Serve with steamed new potatoes with green onion and red cabbage and carrot salad.
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