Biftech Au Poivre Vert - cooking recipe

Ingredients

1 to 1 1/2-inch thick sirloin steak or 1 1/2 lb. rib steak
1/2 tsp. Dijon mustard
1 Tbsp. crushed green peppercorns
1 Tbsp. margarine
1/4 c. evaporated skimmed milk
1 Tbsp. cognac

Preparation

Trim steak of all fat and quickly dip into cold water.
Drain, but do not pat dry.
Apple Pam to a skillet; sear the steak on both sides over high heat.
Lower the heat to cook as desired, adding a little extra water as necessary.
Place the cooked steak on a warm serving platter while preparing the sauce.