Title: Beef Steaks W/peppercorn Wine Sauce
Categories: Meats, Beef
Yield: 4 Servings

BARB DAY - GWHP32A-----
4 Tenderloin steaks -- or eye
1/8 ts Thyme -- dried
Eye of round -- 1" thick
1 sm Bay leaf
1 1/2 ts Cornstarch
2 tb Dry red wine
1 c Beef broth
1/8 ts Black peppercorns --
Crushed

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