Recipe Categories
Meat 
Beef Wine

Kat's Tenderloin Steaks Peppercorns Red Wine

4 x Tenderloin steaks -- or eye
1/8 tsp Thyme -- dried
    Eye of round -- 1" thick
1 sm Bay leaf
1 1/2 tsp Cornstarch
2 tbl Dry red wine
1 cup Beef broth
1/8 tsp Black peppercorns --
    Crushed

 Method :
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.