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Tenderloin Steak with Peppercorn Sauce Recipe

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This recipe for Tenderloin Steak with Peppercorn Sauce, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kee High Culinary Arts
Added: Tuesday, December 23, 2008


Vegetable oil
2 beef tenderloin steaks, all visible fat discarded
teaspoon black peppercorns, coarsely crushed

Peppercorn Sauce:
tablespoon cornstarch
tablespoon cold water
14-ounce can of beef broth
1 small bay leaf
1/8 teaspoon dried thyme
teaspoon black peppercorns, coarsely crumbled.

Prepare the peppercorn sauce (recipe follows):

Put the cornstarch into a cup. Add the water, stirring to dissolve.

In a medium saucepan, whisk together the cornstarch mixture and the broth. Bring to a boil over high heat; cook until slightly thickened, stirring constantly. Stir in the bay leaf and thyme. Reduce heat to medium-high and cook for 10-12 minutes, or until the sauce is reduced to about 1 cup.

Stir in peppercorns. Reduce the heat and simmer for 5 minutes. Remove the bay leaf.

Meanwhile, preheat the broiler. Lightly oil the broiler pan and rack with vegetable oil.

Sprinkle the peppercorns on both sides of the steaks. Press into the steaks. Place the steaks on the rack in the broiler pan. With the surface of the meat 2-3 inches from the heat, broil for 13 to 16 minutes for medium-rare to medium doneness, turning once.

Serve the steaks with the peppercorn sauce.




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