Green Peppercorn Steaks

Ingredients

• 0.5 cup no-salt-added beef broth undiluted canned
• 16 ounce beef tenderloin steaks 
• 0.3 cup cognac 
• 3 tablespoons peppercorns green crushed drained
• 0.3 teaspoon salt 
• 2 bunches watercress 

Equipment

• frying pan

Directions

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.
3. Add watercress, and cook, stirring constantly, 1 to 2 minutes or until watercress wilts.
4. Remove watercress from skillet; set aside, and keep warm.
5. Coat skillet with cooking spray; place over high heat until very hot.
6. Add steaks, and cook 6 to 8 minutes on each side or to desired degree of doneness.
7. Remove steaks from skillet. Set steaks aside, and keep warm.
8. 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.
9. Place watercress evenly on 4 individual serving plates; place steaks on watercress.
10. Pour broth mixture over steaks and watercress.