Title: Beef steaks w/peppercorn wine sauce
 Categories: Meats, Beef
      Yield: 4 Servings
 
           BARB DAY - GWHP32A-----
      4    Tenderloin steaks -- or eye
    1/8 ts Thyme -- dried
           Eye of round -- 1" thick
      1 sm Bay leaf
  1 1/2 ts Cornstarch
      2 tb Dry red wine
      1 c  Beef broth
    1/8 ts Black peppercorns --
           Crushed
 
  Preparation time:  20 minutes Heat large heavy skillet over medium
  heat 5 minutes. Place steaks in skillet and cook 8 to 10 minutes 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 until slightly thickened, about 1 minute. Stir in the
  thyme and bay leaf. Reduce heat to medium and cook until mixture is
  reduced to 1/2 cup, about 5 minutes. Stir in the wine and
  peppercorns; cook 3 minutes, stirring occcasionally. Remove bay leaf.
  Spoon sauce over steaks. Serving suggestions:  Steamed new potatoes
  with green onion and red cabbage and carrot salad.