• 1 lb. lean ground sirloin, formed into 1 inch thick patties
• 1 peppercorn, coarsely crushed
• 1 tsp. thyme leaves, crushed
• 1 Tbs. unsalted butter
• 2 Tbs. cognac
• 1/4 cup red wine

Press pepper into beef patties and sprinkle with thyme. Melt butter in a heavy nonstick skillet over medium high heat. Sauté meat 2-3 minutes per side, or until well browned. Remove from heat and pour in cognac. Swirl around for a minute. Keeping hands and face away, carefully light a match. Return to heat and gently swirl skillet until flames subside. Transfer meat to a platter. Keep warm. Stir wine into skillet and simmer 1-2 minutes. Serve sauce over meat.

Per serving: calories 245, fat 13.1g, 55% calories from fat, cholesterol 49mg, protein 23.3g, carbohydrates 0.5g, fiber 0.1g, sugar 0.4g, sodium 84mg, diet points 6.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 3.3, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Pinot Noir.