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Green Peppercorn Steaks

Yield 4 servings.


  • 4 (4-ounce) beef tenderloin steaks
  • 3 tablespoons green peppercorns, drained and crushed
  • Vegetable cooking spray
  • 2 bunches watercress, torn
  • 1/4 cup Cognac
  • 1/2 cup canned no-salt-added beef broth, undiluted
  • 1/4 teaspoon salt

Nutrition Information

  • calories 180
  • caloriesfromfat 38 %
  • fat 7.6 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.6 g
  • carbohydrate 1.5 g
  • fiber 0.0 g
  • cholesterol 70 mg
  • iron 0.0 mg
  • sodium 476 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from tenderloin steaks. Gently press crushed green peppercorns into both sides of steaks; let stand at room temperature 20 minutes.

  2. Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add watercress, and cook, stirring constantly, 1 to 2 minutes or until watercress wilts. Remove watercress from skillet; set aside, and keep warm.

  3. Coat skillet with cooking spray; place over high heat until very hot. Add steaks, and cook 6 to 8 minutes on each side or to desired degree of doneness. Remove steaks from skillet. Set steaks aside, and keep warm.

  4. Remove skillet from heat; add Cognac, and ignite with a long match. When flame dies down, add beef broth and salt. Bring to a boil; reduce heat, and simmer 2 to 3 minutes or until broth mixture is reduced by half.

  5. Place watercress evenly on 4 individual serving plates; place steaks on watercress. Pour broth mixture over steaks and watercress.

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