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.