Mar 23, 2011


2 (4-ounce) beef tenderloin steaks (1 inch thick)
Vegetable cooking spray
1/4 teaspoon olive oil
1/4 cup pear nectar
3/4 teaspoon all-purpose flour
3/4 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary, crushed)
1/8 teaspoon salt
1/3 cup evaporated skimmed milk
1 teaspoon white wine vinegar
1 medium red or green pear, sliced
Fresh Rosemary sprigs (optional)
Trim fat from steaks. Coat a medium non-stick skillet with cooking spray; add oil. Place over medium-high het until hot. Add steaks, and cook 2 1/2 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. Turn heat to low and add pears (in single row) and cook just until slightly softened. Gently scoot pears to the side and spoon sauce onto individual serving plates; place steaks on top of sauce. Arrange pear slices to the side. Garnish with Rosemary if you like.
CALORIES 282 (28% from fat) / PROTEIN 27.4 g / FAT 8.8 g / CARB 23 g

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