---------- 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
  
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