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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
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
  1. Heat large heavy skillet over medium heat for 5 minutes.
  2. Place beef steaks in skillet and cook 8 to 10 minutes for rare (140°) to medium (160°), turning once.
  3. Meanwhile, dissolve cornstarch in broth in small saucepan.
  4. Bring to boil and cook until slightly thickened, about 1 minute.
  5. Stir in thyme and bay leaf. Reduce heat to medium and cook until mixture is reduced to 1/2 cup, about 5 minutes.
  6. 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
Nutrition Facts
Calories450
Total Fat31g
Saturated Fat13g
Cholesterol120mg
Sodium510mg
Carbohydrates2g
Fiber0g
Protein37g
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