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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Professional-grade blender — silky purees, hot soups, nut butters
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Professional-grade blender — silky purees, hot soups, nut butters
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Use a skillet just big enough to fit the steak in one layer. A bigger skillet will cause the sauce to burn. Spray both sides of the steak with olive oil spray. Heat a small non-stick skillet on medium high and spray with olive oil spray. Add steak and brown 2 minutes (if the steak browns too quickly, turn the heat down to medium). Turn and salt and pepper the cooked side, and brown the second side 2 minutes. For a 1 inch thick steak, continue to cook about 6 minutes for medium rare (145 degrees on a meat thermometer) or 2 minutes longer for medium (160 degrees on a meat thermometer). Transfer steak to a cutting board and cover with foil or a plate to keep warm. Add the cognac to the skillet and bring to a boil, scraping up the brown bits. Cook to reduce the cognac by half. 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. Salt and pepper to taste. Cut the steak into 1/2 inch slices. Serve the steak with the sauce spooned over the top. Garnish with several sprigs of watercress.