Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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