INGREDIENTS

INSTRUCTIONS

[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.) 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.

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Nutrition (calculated from recipe ingredients)
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Calories: 449
Calories From Fat: 84
Total Fat: 9.4g
Cholesterol: 56.7mg
Sodium: 78.9mg
Potassium: 630mg
Carbohydrates: 72.8g
Fiber: 13.2g
Sugar: 46g
Protein: 25.5g