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Beef Steaks With Peppercorn Wine Sauce

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      Title: BEEF STEAKS WITH PEPPERCORN WINE SAUCE
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      4    Beef eye round steaks
           -OR tenderloin steaks,
           -- cut 1 inch thick
  1 1/2 ts Cornstarch
      1 c  Ready-to-serve beef broth
    1/8 ts Dried thyme leaves
      1 sm Bay leaf
      2 tb Dry red wine
    1/8 ts Black peppercorns, crushed
 
  Preparation time: 20 min.
  
  1. Heat large heavy skillet over medium heat 5 minutes. Place steaks
  in skillet and cook 8 to 10 minutes for rare (140 F) to medium (160
  F), turning once.
  
  2. Meanwhile, dossolve cornstarch in broth in small sauce-pan. 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.
  
  3. Stir in wine and peppercorns; cook 3 minutes, stirring
  occasionally.
  
  4. Remove bay leaf. Spoon sauce over steaks.
  
  Serving suggestion; Steamed new potatoes with green onion and red
  cabbage and carrot salad
  
  * COOKFDN brings you this recipe with permission from: * Texas Beef
  Council -- http://www.txbeef.org
 
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