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| 4 | Beef eye round steaks Or tenderloin steaks, cut 1 inch thick |
| 1 1/2 Teelöffel | cornstarch |
| 1 Tasse | Ready-to-serve beef broth |
| 1/8 Teelöffel | thyme leaves dried |
| 1 klein | Bayleaf |
| 2 Esslöffel | red wine dry |
| 1/8 Teelöffel | Black peppercorns crushed |
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1. Heat large heavy skillet over medium heat 5 minutes. Place steaks in skillet and cook 8 to 10 minutes for rare (140 F) to medium (160 F), turning once.
2. Meanwhile, dossolve cornstarch in broth in small sauce-pan. Bring to a boil and cook until slightly thickened, about 1 minute. Stir in thyme and bay leaf. Reduce heat to medium and cook until mixture is reduced to 1/2 cup, p, about 5 minutes.
3. Stir in wine and peppercorns; cook 3 minutes, stirring occasionally.
4. Remove bay leaf. Spoon sauce over steaks.
Serving suggestion; Steamed new potatoes with green onion and red cabbage and carrot salad
- http://www. Txbeef. Org
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