Instructions: The author used a small piece of beef tenderloin, but any other quick-cooking steak - strip, rib eye, skirt or flank - can be used.

The 3 inch thick tenderloin took seven minutes to cook to medium rare. A thinner steak will take about five minutes.

The accompanying pepper and mushroom sauce uses watercress, a leafy green sold in the produce department, and shallots, a mild-flavored member of the onion family. Shallots break down as they cook, making a smoother sauce than their onion cousins. But red or white onions could be substituted.

It was served with roasted potatoes.

Helpful hints: The quickest way to wash watercress is to place it head first into a bowl of water. Leave for a minute, then lift out and shake dry.

Find cracked black pepper in the supermarket spice section.

Wine suggestion: A nice match for the rich and peppery dish would be a merlot, which can be nicely rich and peppery itself.

2 servings

1 bunch watercress (about 4 cups)

Salt and freshly ground black pepper
1/2 tablespoon cracked black pepper
3/4 pound beef tenderloin, fat removed (or strip steak, rib eye, flank steak, skirt
steak)

Olive oil spray
2 medium-size shallots, chopped (1/4 cup)

1 medium garlic clove, crushed
1/4 pound button mushrooms, sliced (1 1/2 cups)

2 tablespoons brandy
2 tablespoons light cream

Wash and dry watercress. Remove long stems.

Heat a medium-size 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.Spray skillet with olive oil spray and add steak. Brown two minutes per side. Remove to a plate. Lower heat to medium and add shallots, garlic and mushrooms. Saute five minutes.

Return steak and cook until done, five minutes for 3 inch thick tenderloin, three 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.

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