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  Recipe Home » Main Course » Beef Steaks With Peppercorn Wine Sauce
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  Beef Steaks With Peppercorn Wine Sauce
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 192
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
Instructions:
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
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