Filet Mignon with Peppercorn Sauce

Filet Mignon with Peppercorn Sauce

Ingredients

4 filet mignon steaks
Vegetable oil spray
1/2 teaspoon black peppercorns, coarsely crushed
1 tablespoon cornstarch
1 tablespoon cold water
14 ounces of beef bone broth or beef stock
1 small bay leaf
1/8 teaspoon dried thyme, crumbled
1/3 cup dry red wine
1/4 teaspoon black peppercorns, coarsely crushed

Directions:

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 broil over high heat; cook until slightly thickened, stirring occasionally.
Stir in the bay leaf and thyme.
Reduce the heat to medium-high and cook for 10 to 12 minutes, or until the sauce is reduced to about 1 cup.
Stir in the wine and peppercorns.
Reduce the heat and simmer for 5 minutes.
Remove the bay leaf.