Recipe for Steak with Pepper and Mushroom Sauce 
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Yield:
1
Ingredients:
Amount Ingredient
1 bn watercress (about 4 cups)
Salt and freshly ground black pepper
1/2 tbl cracked black pepper
3/4 lb beef tenderloin, fat removed
(or strip steak, rib eye, flank steak, skirt steak)
Olive oil spray
2 med -size shallots, chopped ( 1/4 cup)
1 med garlic clove, crushed
1/4 lb button mushrooms, sliced (1 1/2 cups)
2 tbl brandy
Instructions:
Instructions: Wash and dry watercress. 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. Remove long stems.

Heat a medium non-stick skillet on medium high. Add watercress and toss 1 minute until just wilted. Remove to a serving dish and sprinkle with salt and pepper to taste. Press cracked pepper onto both sides of steak. Spray skillet with olive oil spray and add steak. Brown 2 minutes per side. Remove to a plate.

Lower heat to medium and add shallots, garlic and mushrooms. Saute 5 minutes.

Return steak and cook until done, 5 minutes for 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.

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