Pepper steak a quick, festive choice

A perfect quick dinner for the holiday season is steak au poivre, French for steak with pepper sauce. I used a small piece of beef tenderloin, but any other quick-cooking steak — strip, rib-eye, skirt or flank — can be used.

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.

Wine suggestion: Merlot, which can be nicely rich and peppery itself, would make a fine match.

Tips: 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. Cracked pepper can be found in the spice section of the supermarket.

STEAK AU POIVRE (STEAK WITH PEPPER AND MUSHROOM SAUCE)

4 cups watercress, washed and large stems discarded

Olive oil spray

1⁄2 tablespoon cracked pepper

3⁄4 pound beef tenderloin, fat removed

2 medium-size shallots, chopped (1⁄4 cup)

1⁄2 teaspoon minced garlic

1⁄4 pound sliced button mushrooms, (1-1⁄2 cups)

2 tablespoons brandy

2 tablespoons light cream

Salt and freshly ground pepper

Preparation

Divide watercress between two dinner plates and set aside.

Heat a nonstick skillet over medium-high heat and spray with olive oil. Press cracked pepper onto both sides of steak and add to skillet. Brown two minutes; turn and brown the second side two minutes. Remove to a plate.

Lower heat to medium and add shallots, garlic and mushrooms. Sauté two minutes. Return steak and cook until done, five minutes for 3-inch thick tenderloin (three 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. Place steak 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 two servings.

GARLIC ROSEMARY POTATOES

1 pound red potatoes

1 teaspoon minced garlic

Olive oil spray

2 teaspoons crushed rosemary

Salt and freshly ground pepper

Preparation

Wash potatoes (do not peel), and cut into 1-inch pieces. Place in a microwave-safe bowl. Cover and microwave on high two minutes. Remove and add garlic. Cover and microwave three more minutes. Test to see if potatoes are cooked. They should be soft through. Add another minute if needed. Spray with olive oil, sprinkle with rosemary and salt and pepper to taste. Toss well. Makes two servings.

Linda Gassenheimer is the author of more than 20 cookbooks including her newest, "Fast and Flavorful-Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys." Visit Linda on her web page at DinnerInMinutes.com or email her at Linda@DinnerInMinutes.com. Twitter @LGassenheimer.