Beef Steaks W/peppercorn Wine Sauce

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1 c Beef broth
4 Tenderloin steaks; or Eye of round -- 1" thick
1/8 ts Thyme, dried
1 1/2 ts Cornstarch
1 sm Bay leaf
2 tb Dry Red Wine
1/8 ts Black peppercorns; Crushed

Original recipe makes 4



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

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