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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
4 tenderloin steaks, cut 1-inch thick
1 1/2 tsp cornstarch
1 cup ready-to-serve beef broth
1/8 tsp dried thyme leaves
1 small bay leaf
2 tbsp dry red wine
1/8 tsp black peppercorns, crushed
Heat large heavy skillet over medium heat 5 minutes. Place beef steaks in skillet and cook 8 to 10 minutes for rare (140 degrees) to medium (160 degrees), turning once.
Meanwhile, dissolve cornstarch in broth in small 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 approximately 1/2 cup, about 5 minutes. Stir in wine and peppercorns; cook 3 minutes, stirring occasionally. Remove bay leaf. Spoon over steaks.
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BEEF STEAKS WITH PEPPERCORN WINE SAUCE
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
4 tenderloin steaks, cut 1-inch thick
1 1/2 tsp cornstarch
1 cup ready-to-serve beef broth
1/8 tsp dried thyme leaves
1 small bay leaf
2 tbsp dry red wine
1/8 tsp black peppercorns, crushed
Heat large heavy skillet over medium heat 5 minutes. Place beef steaks in skillet and cook 8 to 10 minutes for rare (140 degrees) to medium (160 degrees), turning once.
Meanwhile, dissolve cornstarch in broth in small 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 approximately 1/2 cup, about 5 minutes. Stir in wine and peppercorns; cook 3 minutes, stirring occasionally. Remove bay leaf. Spoon over steaks.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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