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Add a photoServings: 4
Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 214 | |
| Calories from Fat 92 | 43% |
| Total Fat 10.25g | 13% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 247mg | 10% |
| Potassium 356mg | 10% |
| Total Carbs 1.94g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.05g | 0% |
| Protein 25.66g | 41% |
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