CHEF JEFF — ONE BYTE AT A TIME: Beef with Cognac Mustard Sauce

This tasty fillet is fit for a celebration.

Beef with Cognac Mustard Sauce

2 6-ounce beef tenderloin steaks, about ¾-inch thick

Olive oil spray

Salt and freshly ground black pepper

2 tablespoons cognac

½ cup fat-free, low-sodium chicken broth

1 tablespoon Dijon mustard

2 tablespoons heavy cream

Several sprigs watercress

Spray both sides of tenderloin steaks with olive oil. Heat small nonstick skillet over medium-high heat. Spray with olive oil. Brown steaks 4 minutes. If steaks brown too quickly, turn heat down to medium. Turn, salt, pepper cooked sides. Brown second side 4 minutes. Meat thermometer should read 145 degrees for medium rare. Remove steaks to plate. Add cognac to skillet. De-glaze pan about 30 seconds. Add chicken broth. Raise heat to high. Reduce liquid by half. Add mustard. Blend intosauce with hisk. Add salt, pepper to taste. Remove from heat. Stir in cream. Serve steak with sauce spooned over top. Serve with vegetables.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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