Steak Au Poivre (Steak with Pepper and Mushro

---------- Recipe via Meal-Master (tm) v8.02

Title: Steak Au Poivre (Steak with Pepper and Mushro
Categories: Meat/beef
Yield: 2 servings

1 bn Watercress
Salt and pepper
3/4 lb Beef tenderloin, fat removed
Olive oil spray
1/2 tb Cracked blak pepper
2 md Shallots; chopped
1 cl Garlic; crushed
1/4 lb Button mushrooms; sliced
2 tb Brandy
2 tb Light cream

Wash and dry watercress. Remove long stems. Heat a
medium sized nonstick skillet on medium high. Add
watercress and toss one minute until just wilted.
Remove to a serving dish and sprinkle with salt and
pepper to taste. Press pepper onto both sides of
steak. Brown 2 minutes per sided. Remove to plate.
Lower heat to medium, add shallots, garlic and
mushrooms. Saute 5 minutes. Return steak and cook
until done, 5 minutes for a 3-inch thick tenderloin.
(3 minutes for thinner flank steak) Add brandy and
cook 30 seconds. Remove steak and place on bed of
watercress. Add cream to skillet and whisk. Add salt
to taste. Spoon sauce over steak and serve with
potatoes.

Nutritional info per serving: 385 cal; 42g pro, 9g
carb, 16g fat (38%) Source: Miami Herald, 2/8/96
formatted by Lisa Crawford, 4/22/96

-----