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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
4 tenderloin or eye steaks
1/8 tsp dried thyme
1 bay leaf
1 1/2 tsp cornstarch
2 tbsp dry red wine
1 cup beef broth
1/8 tsp black peppercorns and 1 crushed
Heat large heavy skillet over medium heat 5 minutes. Place 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 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.
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BEEF STEAKS W/PEPPERCORN WINE SAUCE
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
4 tenderloin or eye steaks
1/8 tsp dried thyme
1 bay leaf
1 1/2 tsp cornstarch
2 tbsp dry red wine
1 cup beef broth
1/8 tsp black peppercorns and 1 crushed
Heat large heavy skillet over medium heat 5 minutes. Place 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 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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