Beef Tenderloin Steaks with Peppercorn Wine Sauce
Beef Tenderloin Steaks
  • 5 min
    Prep Time
  • 15 min
    Cook Time
  • 4
    Servings

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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
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