Beef Steaks with Peppercorn Wine Sauce Steaks

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Servings
   Serves 4

Prep Time
   2 minutes

Cook Time
   18 minutes

Cooking Methods
   Pan Frying or Sauté
   Pan Broiling
   Stir Fry

Beef Type
   Shortloin

Ingredients

• 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

Instructions

Heat large heavy skillet over medium heat 5 minutes. Place beef steaks in skillet and cook 8 to 10 minutes for rare (140°F) to medium (160°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 thyme and bay leaf. Reduce heat to medium and cook until mixture is reduced to approximatley 1/2 cup, about 5 minutes. Stir in wine and peppercorns; cook 3 minutes, stirring occasionally. Remove bay leaf. Spoon over steaks.

Suggestions

Serving suggestions: Steamed new potatoes with green onion and red cabbage and carrot salad.