Recipes

Featured Recipe:

Steak au Poivre (Steak with Pepper and Mushroom Sauce) with Garlic Rosemary Potatoes



I 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 7 minutes for medium rare, 145 degrees. A thinner steak will take about 5 minutes. The accompanying pepper and mushroom sauce uses shallots, a mild-flavored member of the onion family. Shallots break down as they cook, making a smoother sauce than their onion cousins. Red or white onions could be substituted. The potatoes only take a few minutes in a microwave oven.

Helpful Hints:

  • Cracked black pepper can be found in the spice section of the supermarket.
  • 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.


Countdown:

  • Make potatoes
  • Make Steak au Poivre




ENTREE: STEAK AU POIVRE (STEAK WITH PEPPER AND MUSHROOM SAUCE)

4 cups watercress, large stems removedOlive oil spray1/2 tablespoon cracked black pepper3/4 pound beef tenderloin, fat removed (or strip steak, rib eye, flank steak, skirt steak)2 medium-size shallots, chopped (1/4 cup)1/2 teaspoon minced garlic1/4 pound sliced button mushrooms, (1 1/2 cups)2 tablespoons brandy2 tablespoons light creamSalt and freshly ground black pepperWash and dry watercress. Cut off long stems. Divide between to dinner plates and set aside. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Press cracked pepper onto both sides of steak and add to skillet. Brown 2 minutes, turn and brown the second side 2 minutes. Remove to a plate. Lower heat to medium and add shallots, garlic and mushrooms. Sauté 2 minutes. Return steak and cook until done, 5 minutes for 3-inch thick tenderloin (3 minutes for thinner flank steak). A thermometer should read 145 degrees for medium rare, 160 degrees for medium. Add brandy and cook a few seconds. Remove steak and place on bed of watercress. Add cream to skillet and stir to combine with mushrooms and shallots. Add salt and pepper to taste. Spoon sauce over steak and serve with potatoes. Makes 2 servings.



SIDE DISH: GARLIC ROSEMARY POTATOES

1 pound red potatoes 1 teaspoon minced garlic Olive oil spray 2 teaspoons crushed rosemary Salt and freshly ground black pepper Wash potatoes, do not peel; and cut into 1-inch pieces. Place in a microwave-safe bowl. Cover and microwave on high 2 minutes. Remove and add g1 pound red potatoes 1 teaspoon minced garlic Olive oil spray 2 teaspoons crushed rosemary Salt and freshly ground black pepper Wash potatoes, do not peel; and cut into 1-inch pieces. Place in a microwave-safe bowl. Cover and microwave on high 2 minutes. Remove and add g1 pound red potatoes 1 teaspoon minced garlic Olive oil spray 2 teaspoons crushed rosemary Salt and freshly ground black pepper Wash potatoes, do not peel; and cut into 1-inch pieces. Place in a microwave-safe bowl. Cover and microwave on high 2 minutes. Remove and add garlic. Cover and microwave 3 more minutes. Test to see if potatoes are cooked. They should be soft through. Add another minute if needed. Spray with olive oil spray, sprinkle with rosemary and salt and pepper to taste. Toss well. Makes 2 servings.



SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 1 small carton light cream
  • 1 pound red potatoes
  • 1 bottle crushed rosemary
  • 1 bunch watercress
  • 3/4 pound beef tenderloin (or strip steak, rib eye
  • 2 medium-size shallots
  • 1 jar cracked black pepper
  • 1/4 pound sliced button mushrooms
  • 1 can olive oil spray

Staples:

  • black peppercorns
  • brandy
  • minced garlic
  • salt




NUTRITION INFORMATION

Entree Side Dish
Makes 2 servings.

Makes 2 servings.
Per Serving: Per Serving:

Nutrition Information

Calories 369 Calories from Fat 141.3
Percent of Cals from Fat   38%
 
Total Fat    15.7g
   Saturated    6.2g
   Monounsaturated    6.3g
Cholesterol    124mg
Sodium    137mg
Total Carbohydrate    6.8g
   Dietary Fiber    1.4g
Protein    41.8g
 

Nutrition Information

Calories 188 Calories from Fat 20.7
Percent of Cals from Fat   11%
 
Total Fat    2.3g
   Saturated    0.5g
   Monounsaturated    1.1g
Cholesterol    0mg
Sodium    46mg
Total Carbohydrate    39.6g
   Dietary Fiber    5.4g
Protein    4.6g
 

Linda Gassenheimer is the author of sixteen cookbooks including her newest, The Portion Plan: How to Eat the Foods You Love and Still Lose Weight and Good-Carb Meals in Minutes. Visit Linda on her web page at www.miamiherald.com or send her an email.

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