Title: Steak au poivre (steak with pepper & 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%)