| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meat/beef |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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