Beef Ribeye with Peppercorn Wine Sauce

Difficulty:
Preparation Time: 45 minutes
Yield: 4 servings

2 cups white sugar

4 eggs

4 beef ribeye steaks , cut 1-inch thick (about 1¼-1½ lb.)

1 cup ready-to-serve beef broth

1 teaspoon cornstarch

1/8 teaspoon dried thyme leaves

1 small bay leaf

2 tablespoons dry red wine

1/8 teaspoon finely crushed black peppercorns

1. Place steaks on broiler pan. Broil 3-4 inches from heat for 14 minutes for rare to 18 minutes for medium, or until desired doneness, turning once halfway through.

2. Place beef broth in small saucepan. Add cornstarch; stir until dissolved. Bring to a boil over medium high heat; cook until slightly thickened, about 1 minute. Stir in thyme and bay leaf. Reduce heat to medium; cook about 5 minutes until mixture is reduced to ½ cup. Stir in wine and crushed peppercorns; cook and stir for 3 minutes. Remove bay leaf.

3. Spoon sauce over steaks and serve.