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: Beef Industry Council Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (652g)|
|Recipe Makes: 4|
|Calories from Fat: 278 (62%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 108.2mg||33 %|
|Sodium 1647.2mg||57 %|
|Potassium 765.7mg||20 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.9g|
|Protein 37.7g||54 %|
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Calories per serving: 448
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