Quick rosemary steaks

2 Servings

Ingredients

Quantity Ingredient
2 Beef tenderloin steaks, (4-ounce) (1 inch thick)
Vegetable cooking spray
¼ teaspoon Olive oil
¼ cup Pear nectar
¾ teaspoon All-purpose flour
¼ teaspoon Dried rosemary, crushed
⅛ teaspoon Salt
⅓ cup Evaporated skimmed milk
1 teaspoon White wine vinegar
1 medium Red or green pear, sliced
Fresh rosemary sprigs, (optional)
2 servings.

Directions

Trim fat from steaks. Coat a medium nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steaks, and cook 2-½ minutes, turning to brown all sides. Reduce heat to low; add nectar. Cover and simmer for 10 minutes or until steaks are done. Remove steaks from skillet; set aside, and keep warm.

Combine flour, rosemary, and salt in a bowl. Gradually add milk and vinegar, stirring with a wire whisk until blended; add to skillet. Bring to a boil, and cook 30 seconds or until thickened, stirring constantly. Yield: Per serving: 742 Calories; 53g Fat (64% calories from fat); 44g Protein; 22g Carbohydrate; 161mg Cholesterol; 291mg Sodium Serving Ideas : Garnish with rosemary, if desired.

NOTES : Spoon sauce onto individual serving plates; place steaks on top of sauce. Arrange pear slices to the side.

Recipe by: Cooking Light, Nov/Dec 1994, page 182 Posted to MC-Recipe Digest V1 #429 by igor@... on Jan 28, 1997.

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