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Steak Au Poivre (Steak with Pepper & Mushro

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Submitted by Lynn

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 1
BUNCH BUNCH WATERCRESS *
¾ 340.2
1 1
X X OLIVE OIL
spray *
½ 7.5
TABLESPOON ML BLACK PEPPER
cracked
2 2
MEDIUM MEDIUM SHALLOTS
chopped *
1 1
CLOVE CLOVE GARLIC
crushed
¼ 113.4
2 3E+1
TABLESPOONS ML BRANDY
2 3E+1
TABLESPOONS ML LIGHT CREAM (HALF&HALF)

Directions

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.

Sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 237 42% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 172mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 49g
Vitamin A 2% Vitamin C 1%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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