Recipe By : Home Library, Healthy Heart; 1993:p72
Serving Size : 2 Preparation Time :0:20
Categories : Sauce
Amount Measure Ingredient -- Preparation Method
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1 pear -- cut in half
3/4 cup water
1/2 cup fresh orange juice
1/2 pound 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
[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 1 1/4 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, 3/4-lb. Extra beef added to a lentil and
spinach soup - good, do again.)
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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.
