2 (6-oz.) beef tenderloin steaks, about to 1 inch thick

Olive oil spray

Salt and freshly ground black pepper

2 tbsp. cognac

cup fat-free, low-sodium chicken broth

1 tbsp. Dijon mustard

2 tbsp. heavy cream

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.

Makes two servings.

Linda Gassenheimer

McClatchy-Tribune News Service