Beer makes batters better, meat more tender, and sauces more flavorful.
Beef Steaks With Peppercorn Wine Sauce
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- #82182
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 beef eye round steaks, cut 1-inch thick
1 cup ready-to-serve beef broth
1 teaspoon cornstarch
1/8 teaspoon dried thyme leaves
1 small bay leaf
2 tablespoons dry red wine
1/8 teaspoon finely crushed black peppercorns
directions
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.
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.
Spoon sauce over steaks; serve.
added by
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nutrition data
584 calories, 46 grams fat, 2 grams carbohydrates, 38 grams protein per serving. This recipe is low in carbs.
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reviews & comments
All was going well until steaks were placed under broiler. Recipe says "14-18 minutes turning once halfway through." Well after 7 minutes my steaks were curled up and nearly burnt. They were 1" thick and placed approx 6" from broiler. Maybe 3 minutes each side would have worked?