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Beef Tenderloin Steaks with Peppercorn Wine Sauce

259

Recipe categories: Filet Mignon | Steaks

5 min
Prep Time
15 min
Cook Time
4
Servings
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Nutrition

Beef Tenderloin Steaks with Peppercorn Wine Sauce

This delicious sauce enhances the hearty flavor of Omaha Steaks Beef Tenderloin Steaks. The steaks can be cooked in a skillet on the stove or grilled.

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Ingredients

4 Omaha Steaks Beef Tenderloin Steaks
1 1/2 tsp. cornstarch
1 cup ready-to-serve beef broth
1/8 tsp. dried thyme leaves
1 small bay leaf
2 Tbsp. dry red wine
1/8 tsp. black peppercorns, crushed

Preparation

Heat large heavy skillet over medium heat for 5 minutes.
Place beef steaks in skillet and cook 8 to 10 minutes for rare (140°) to medium (160°), turning once.
Meanwhile, dissolve cornstarch in broth in small saucepan.
Bring to 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, about 5 minutes.
Stir in wine and peppercorns; cook 3 minutes, stirring occasionally. Remove bay leaf. Spoon sauce over steaks.

Serving suggestion: Steamed new potatoes with green onion and red cabbage and carrot salad.

Recipe courtesy of The Beef Checkoff