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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