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.