Beef Steaks W/peppercorn Wine Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Meats | 4 | Servings | |
INGREDIENTS
| 4 | Tenderloin steaks, or eye | |
| 1/8 | t | Thyme, dried |
| Eye of round, 1" thick | ||
| 1 | Bay leaf | |
| 1 1/2 | t | Cornstarch |
| 2 | T | Dry red wine |
| 1 | c | Beef broth |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1006
Calories From Fat: 633
Total Fat: 68.7g
Cholesterol: 262.4mg
Sodium: 577.2mg
Potassium: 1483mg
Carbohydrates: 9.2g
Fiber: 2.2g
Sugar: 5g
Protein: 83.2g