Quick Fix: Beef in Cognac Sauce easy, elegant

For a simple and elegant meal that takes 30 minutes to make, try beef in a cognac mustard sauce, roasted potatoes and asparagus.

For this meal, I cut the tenderloin into steaks and saute them in a skillet. The sauce only takes a few minutes to make in the same skillet.

To shorten the cooking time for the potatoes, I use canned potatoes and cut them into 1-inch pieces. They take about 10 minutes to brown under the broiler. The asparagus can be placed on the same baking tray as the potatoes.

HELPFUL HINTS

This meal contains 546 calories per serving with 34 percent of calories from fat.

Wine suggestion: Beef fillet with cognac sauce cries out for a top wine – a really superb red Bordeaux or California cabernet sauvignon.

For the butcher: Beef tenderloin steaks might not be in the meat case. Ask the butcher to cut 2 six-ounce beef fillet steaks for you. Or, buy a 3/4 pound piece of beef tenderloin and slice it into 2 steaks at home.

Substitute: Any quick cooking cut of beef can be used. Change the cooking time according to how thick the meat is. A meat thermometer should read 145 degrees for medium rare.

Go big: Use a skillet that is just big enough to fit the steaks in one layer. A bigger skillet with its larger diameter will cause the sauce to run over the pan and burn.

At the liquor store: Brandy is the generic name for cognac and any type can be used for the sauce. You can buy small bottles (1.5 ounces) of cognac in most liquor stores.

Shopping list: 2 (6-ounce) beef tenderloin steaks, about 3/4 to 1-inch thick, 1 small bottle or split of cognac, 1 jar Dijon mustard, 1 carton heavy cream, 1 can potatoes, 1/2 pound asparagus and 1 small bunch watercress.

Staples: Olive oil spray; 1 can fat-free, low-sodium chicken broth; salt; and black peppercorns.

Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ’n Match Meals in Minutes for People with Diabetes.”

Visit Linda on her website at DinnerInMinutes.com or email her at Linda@DinnerInMinutes.com.

Fillet of Beef With Cognac Mustard Sauce

2 (6-ounce) beef tenderloin steaks, about 3/4 to 1-inch thick

Olive oil spray

Salt and freshly ground black pepper

2 tablespoons cognac

1/2 cup fat-free, low-sodium chicken broth

1 tablespoon Dijon mustard

2 tablespoons heavy cream

Several sprigs watercress

Spray both sides of the beef tenderloin steaks with olive oil spray. Heat a small nonstick skillet over medium-high heat and spray with olive oil spray. Brown steaks 4 minutes. If steaks brown too quickly, turn the heat down to medium. Turn and salt and pepper the cooked sides. Brown the second side 4 minutes. A meat thermometer should read 145 degrees for medium rare.

Remove steaks to a plate. Add the cognac to the skillet and deglaze the pan by scraping up the brown bits, about 30 seconds. Add the chicken broth. Raise the heat to high and reduce the liquid by half, about 2 minutes. Add the mustard and blend into the sauce with a whisk. Add salt and pepper to taste. Remove from heat and stir in the cream. Serve the steak with the sauce spooned over the top. Serve with the vegetables and place several sprigs of watercress on the side as a garnish. Makes 2 servings.

Per serving: 369 calories (45 percent from fat), 18.3 g fat (7.8 g saturated, 7.3 g monounsaturated),134 mg cholesterol, 39.0 g protein, 1.5 g carbohydrates, 0.3 g fiber, 331 mg sodium.

Roast Potatoes And Asparagus

Olive oil spray

1 pound canned potatoes, cut into 1-inch pieces

1/2 pound asparagus

Salt and freshly ground black pepper

Preheat broiler. Line a baking sheet with foil. Spray foil with olive oil spray. Place the potatoes and asparagus on tray in one layer and spray with olive oil spray. Sprinkle with salt and pepper to taste. Place under the broiler about 6 inches from the heat. Cook 7 minutes and remove the asparagus (if using thin asparagus remove after 5 minutes). Return the potatoes to broiler for another 3 to 4 minutes or until they start to color.. Makes 2 servings.

Per serving: 177 calories (10 percent from fat), 2.0 g fat (0.4 g saturated, 1.0 g monounsaturated), no mg cholesterol, 5.6 g protein, 35.8 g carbohydrates, 7.8 g fiber, 16 mg sodium.