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Preheat the oven to 200F. In a small bowl, stir together the water, 2 tablespoons brandy, bouillon granules, and Worcestershire sauce. Set aside. Lightly spray a large skillet with cooking spray. Heat over high heat. Sprinkle the salt over the beef. Cook the beef for 2 minutes on each side. Reduce the heat to medium. Cook for 2 to 6 minutes, or to the desired doneness. Transfer the beef to an ovenproof plate. Put in the oven to keep warm. Return the skillet (dont drain) to the heat. Increase the heat to high. Pour the brandy mixture into the skillet, scraping the bottom and side to dislodge any browned bits. Bring to a boil. Boil for 4 minutes, or until the liquid is reduced to 1/4 cup, stirring constantly. Remove from the heat. Add the margarine and remaining 1/2 teaspoon brandy, stirring until the margarine has melted. Transfer the beef to plates. Spoon the sauce over the beef. Sprinkle with the pepper and parsley. (Per serving) Calories: 174 Total fat: 5.0g Saturated: 2.5g Trans: 0.0g Polyunsaturated: 0.5g Monounsaturated: 2.5g Cholesterol: 57mg Sodium: 135mg Carbohydrates: 1g Fiber: 0g Sugars: 0g Protein: 24g Calcium: 9mg Potassium: 387mg 3 lean meat
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces