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Ingredientes
- 1 bn Watercress
- Â Â Salt and pepper
- 3/4 lb Beef tenderloin, fat removed
- Â Â Extra virgin olive oil spray
- 1/2 Tbsp. Cracked blak pepper
- 2 med Shallots, minced
- 1 cl Garlic, crushed
- 1/4 lb Button mushrooms, sliced
- 2 Tbsp. Brandy
- 2 Tbsp. Light cream
Direcciones
- Wash and dry watercress. Remove long stems. Heat a medium sized nonstick skillet on medium high. Add in watercress and toss one minute till just wilted. Remove to a serving dish and sprinkle with salt and pepper to taste. Press pepper onto both sides of steak. Brown 2 min per sided.
- Remove to plate. Lower heat to medium, add in shallots, garlic and mushrooms.
- Saute/fry 5 min. Return steak and cook till done, 5 min for a 3-inch thick tenderloin. (3 min for thinner flank steak) Add in brandy and cook 30 seconds. Remove steak and place on bed of watercress. Add in cream to skillet and whisk. Add in salt to taste. Spoon sauce over steak and serve with potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 2 servings | |
| Calories 423 | |
| Calories from Fat 191 | 45% |
| Total Fat 21.25g | 27% |
| Saturated Fat 8.93g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 99mg | 4% |
| Potassium 590mg | 17% |
| Total Carbs 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.04g | 0% |
| Protein 46.02g | 74% |
