| 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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