| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Beef | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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