Name: Quick Rosemary Steaks
Ingredients: 2 Beef tenderloin steaks, (4-ounce) (1 inch thick); Vegetable cooking spray; 1/4 ts Olive oil; 1/4 c Pear nectar; 3/4 ts All-purpose flour; 1/4 ts Dried rosemary, crushed; 1/8 ts Salt; 1/3 c Evaporated skimmed milk; 1 ts White wine vinegar; 1 md Red or green pear, sliced; Fresh rosemary sprigs, (optional); 2 servings.

The answer to the problem begins with Saturday preparation… It is advisable that young families have their clothing clean and laid out on Saturday night, and even that the breakfast be decided upon. The whereabouts of Bibles and lessons should be known, and even better, ought to be collected and ready. There should be an agreed-upon time to get up which leaves plenty of time to get ready for church. Going to bed at a reasonable hour is also a good idea. Spiritually, prayer about the Lord’s Day is essential – prayer for the service, the music, the pastors, one’s family, and oneself.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy		Meats	2	Servings

INGREDIENTS

2		Beef tenderloin steaks, (4-ounce) (1 inch thick)
		Vegetable cooking spray
1/4	ts	Olive oil
1/4	c	Pear nectar
3/4	ts	All-purpose flour
1/4	ts	Dried rosemary, crushed
1/8	ts	Salt
1/3	c	Evaporated skimmed milk
1	ts	White wine vinegar
1	md	Red or green pear, sliced
		Fresh rosemary sprigs, (optional)
	2	servings.

INSTRUCTIONS

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 2-1/2
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. 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@digex.net on Jan 28, 1997.

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