South Beach Cracked Pepper Steak

1 tbsp crakced black pepper
1/2 tsp dried rosemary
2 beef tenderloins, 1" thick (4-6 ounces each)
1 tbsp trans fat free margarine
1 tbsp EVOO
1/4 cup water (or brandy or dry red wine)

Combine pepper and rosemary in large boil. Coat both sides of steak. Heat margarine and oil in skillet til hot. Add the steaks and cook over medium to medium-high heat for 5-7 minutes. Remove steaks from skillet and cover to keep warm. Add water to skiller and bring to boil over high heat, scraping particles from bottom of skillet. Boil for about 1 minute or until liquid is reduced by half. Spoon sauce over the steaks.

Number of Servings: 2

Recipe submitted by SparkPeople user RGOURLEY09.