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  Recipe Home » Beef » Beef Steaks W/Peppercorn Wine Sauce
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  Beef Steaks W/Peppercorn Wine Sauce
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 348
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
Instructions:
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.
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