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Sam Storms
Beef Steaks W/peppercorn Wine Sauce
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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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