Pear with garlic mustard sauce for beef

2 Servings

Ingredients

Quantity Ingredient
1 Pear; cut in half
¾ cup Water
½ cup Fresh orange juice
½ pounds Beef tenderloin steak; (see note)
2 teaspoons Garlic cloves; crushed
2 teaspoons Stone-ground seeded mustard
1 teaspoon Cornstarch
1 tablespoon Brandy
1 Clove garlic; minced
Orange zest in long strands
Parsley

Directions

[1] Combine pear, water, and juice in pan. Bring to boil. Remove from heat; let stand and cool.

[2] Remove pear and any seeds that surfaced. Reserve 1¼ cup of liquid in a 2-cup measuring cup.

[3] Heat a little optional olive oil in the skillet and add meat, cook until browned and tender. Remove from pan and keep warm.

[4] Add garlic and mustard to the skillet and cook about 1 minute.

Dissolve cornstarch in the pear water; add to skillet and stir over heat until mixture boils and thickens. Stir in brandy (or cap of brandy extract for the flavor). Add extra garlic. Quickly slice the steak; slice the pear. Two portions: Arrange a fan of pear on heated plate and a fan of beef slices. Put orange shred between the fans. Cover with the sauce. Garnish with parsley or mint.

(Notes --leave the peel on the pear. * tenderloin's been tough ('96).

Trim a strip; a sirloin. If we grill (charcoal) the meat, put a little of the 'juice' caught on the meat platter in the skillet and warm the garlic and mustard in that. Make 1 steak, ¾-lb. Extra beef added to a lentil and spinach soup - good, do again.) NOTES : Fast! Steep pear about an hour ahead of time. Make-ahead side dish,

like confetti rice, works well. Warm dinner plates on top of steamer.

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