Beef Steaks With Peppercorn Wine Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Beef eye round steaks OR 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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp