Recipe: Beef Steaks with Peppercorn Wine Sauce

BEEF STEAKS WITH PEPPERCORN WINE SAUCE

4 beef eye round or tenderloin steaks, cut 1 inch thick
1 1/2 tsp cornstarch
1 c 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

Heat large heavy skillet over medium heat 5 minutes. Place beef steaks in skillet and cook 8-10 minutes for rare (140 degrees) or medium (160 degrees), 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 1/2 cup, about 5 minutes.

Stir in wine and peppercorns; cook 3 minutes, stirring occasionally. Remove bay leaf. Spoon sauce over steaks.

SERVING SUGGESTIONS:
Seasoned new potatoes with green onion and a red cabbage and carrot salad.

Servings: 4
Source: Beef Industry Council