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| Beef Steaks with Peppercorn Wine Sauce |
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
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| INGREDIENTS |
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4 HORMEL® ALWAYS TENDER® Beef Eye Round Steaks , cut 1-inch thick (about 1-1/4 to 1-1/2 lb.)
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1 cup ready-to-serve beef broth
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teaspoon cornstarch
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1/8 teaspoon dried thyme leaves
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1 small bay leaf
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2 tablespoons dry red wine
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1/8 teaspoon finely crushed black peppercorns
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| DIRECTIONS |
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1. Place steaks on broiler pan. Broil 3 to 4 inches from heat for 14 minutes for rare to 18 minutes for medium, or until at desired doneness, turning once halfway through.
2. Meanwhile, place beef broth in small saucepan. Add cornstarch; stir until dissolved. Bring to a boil over medium high heat; cook until slightly thickened, about 1 minute. Stir in thyme and bay leaf. Reduce heat to medium; cook until mixture is reduced to 1/2 cup, about 5 minutes. Stir in wine and crushed peppercorns; cook and stir for 3 minutes. Remove bay leaf.
3. Spoon sauce over steaks; serve.
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