| 1 | Sprinkle the meat with salt and pepper to taste. |
| 2 | Heat the oil in a large skillet, large enough to hold the slices in one layer. |
| 3 | Brown the meat on both sides, about 1-2 min. to a side. |
| 4 | Or cook longer if you prefer meat well done. |
| 5 | Transfer the meat to a heated serving platter and keep warm. |
| 6 | Pour off the fat from the skillet. |
| 7 | Add 1 tbsp of the butter and when it is hot, add the shallots. |
| 8 | Cook briefly, stirring, then add the wine. |
| 9 | Cook until almost reduced by half. |
| 10 | Stir in the brown sauce and cook about 2 min. Put the sauce through a fine strainer into a small saucepan. |
| 11 | Add salt and pepper to taste. |
| 12 | Swril in the remaining butter. |
| 13 | Spoon the sauce over the meat and garnish with watercress. |
