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Receta Beef Steaks With Peppercorn Wine Sauce
by Global Cookbook

Beef Steaks With Peppercorn Wine Sauce
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Ingredientes

  • 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

Direcciones

  1. Preparation Time: 20 min Heat large heavy skillet over medium heat 5 min. Place steaks in skillet and cook 8 to 10 min 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 till slightly thickened, about 1 minute. Stir in the thyme and bay leaf. Reduce heat to medium and cook till mix is reduced to 1/2 c., about 5 min. Stir in the wine and peppercorns; cook 3 min, stirring occcasionally. Remove bay leaf. Spoon sauce over steaks. Serving suggestions: Steamed new potatoes with green onion and red cabbage and carrot salad.