Beef Steaks With Peppercorn Wine Sauce Recipe

• 4 x Tenderloin steaks -- or possibly eye
• 1/8 tsp Thyme -- dry Eye of round -- 1" thick
• 1 sm Bay leaf
• 1 1/2 tsp Cornstarch
• 2 Tbsp. Dry red wine
• 1 c. Beef broth
• 1/8 tsp Black peppercorns -- Crushed

1. Preparation Time: 20 min Heat large heavy skillet over medium heat 5 min.
2. Place steaks in skillet and cook 8 to 10 min for rare (140 degrees F.) to medium (160 degrees F.), turning once.
3. Meanwhile dissolve cornstarch in broth in small saucepan.
4. Bring to a boil and cook till slightly thickened, about 1 minute.
5. Stir in the thyme and bay leaf.
6. Reduce heat to medium and cook till mix is reduced to 1/2 c., about 5 min.
7. Stir in the wine and peppercorns; cook 3 min, stirring occcasionally.
8. Remove bay leaf.
9. Spoon sauce over steaks.
10. Serving suggestions: Steamed new potatoes with green onion and red cabbage and carrot salad.

tenderloin, thyme, bay leaf, cornstarch, red wine, beef broth

Taken from cookeatshare.com/recipes/beef-steaks-with-peppercorn-wine-sauce-82309 (may not work)