Steak in cognac sauce a yummy gourmet meal

Juicy sirloin steak topped with a cognac sauce and served with a colorful saffron and pepper orzo is a gourmet meal that takes only minutes to make.

For this recipe, the steak is sauteed in a skillet. The cognac sauce takes only a few minutes to make in the same skillet.

Orzo are little rice-shaped pasta. I cooked them with a little saffron in the water, which adds a delicate flavor and turns the orzo a light yellow. Red and green pepper cubes are added to the boiling liquid just before the orzo is cooked, making this a very colorful and tasty dish.

Saffron is the stigma of a special crocus and is picked by hand. It is sold in both powdered and thread form. Although it can be expensive, a little goes a long way. It is sold in the spice section of the supermarket.

Sirloin Steak in Cognac Sauce

3/4 pound sirloin steak

Olive oil spray

Salt and freshly ground pepper

2 tablespoons cognac

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

1 tablespoon Dijon mustard

2 tablespoons heavy cream

Several sprigs watercress

Spray both sides of the steak with olive oil spray. Heat a small, nonstick skillet on medium high and spray with olive oil spray. Brown steak 2 minutes. If steak browns too quickly, turn the heat down to medium. Turn and salt and pepper the cooked side. Brown the second side 2 minutes. For a 1-inch thick steak, continue to cook about 6 minutes for medium rare. A meat thermometer should read 145 degrees. Or cook 2 minutes longer for medium. A meat thermometer should read 160 degrees.

Remove steak to a cutting board and cover with foil or a plate to keep warm. Add the cognac to the skillet and deglaze the pan by scraping up the brown bits. Cook to reduce the cognac by half and 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. Remove from heat and add the cream. Add salt and pepper to taste. Cut the steak into 1/2 -inch slices. Serve the steak with the sauce spooned over the top and place several sprigs of watercress on the side as a garnish.

Yield: 2 servings.

Nutrition per serving: 345 calories, 15.8 grams fat (6.6 grams saturated, 41 percent fat calories), 37.4 grams protein, 122 milligrams cholesterol , 1.3 grams carbohydrates, no dietary fiber, 330 milligrams sodium.

Saffron and Pepper Orzo

2/3 cup orzo

1/4 teaspoon saffron strands

1/2 cup green bell pepper cubes ( 1/2 to 1 inch)

1/2 cup red bell pepper cubes ( 1/2 to 1 inch)

2 teaspoons olive oil

Salt and freshly ground pepper

Bring a large saucepan filled with 3 quarts water to a boil. Add the orzo and saffron strands. Boil 7 minutes. Add the green and red bell peppers. Boil 2 minutes. Drain and place in a bowl. Add olive oil and salt and pepper to taste.

Yield: 2 servings.

Nutrition per serving: 271 calories, 5.5 grams fat (0.8 grams saturated, 18 percent fat calories), 8 grams protein, 47.5 grams carbohydrate, no cholesterol, 2.8 grams dietary fiber, 6 milligrams sodium.