Beef Steaks W/peppercorn Wine Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
BARB DAY, GWHP32A-----
4 each: Tenderloin or Eye Steaks,
1/8 tsp: Thyme, dried
1 small: Bay leaf,
1 1/2 tsp: Cornstarch,
2 tbsp: Dry red wine,
1 cup: Beef broth,
1/8 tsp: Black peppercorns --,
Crushed,
Directions:
Preparation time: 20 minutes Heat large heavy skillet over medium
heat 5 minutes. Place steaks in skillet and cook 8 to 10 minutes for
rare (140 degrees F.) to medium (160 degrees F.), 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 occcasionally. Remove bay leaf.
Spoon sauce over steaks. Serving suggestions: Steamed new potatoes
with green onion and red cabbage and carrot salad.
Source from luhu.jp
heat 5 minutes. Place steaks in skillet and cook 8 to 10 minutes for
rare (140 degrees F.) to medium (160 degrees F.), 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 occcasionally. Remove bay leaf.
Spoon sauce over steaks. Serving suggestions: Steamed new potatoes
with green onion and red cabbage and carrot salad.
Source from luhu.jp