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Ингредиенты
- 1 x Pear, cut in half
- 3/4 c. Water
- 1/2 c. Fresh orange juice
- 1/2 lb Beef tenderloin steak, (see note)
- 2 tsp Garlic cloves, crushed
- 2 tsp Stone-grnd seeded mustard
- 1 tsp Cornstarch
- 1 Tbsp. Brandy
- 1 x Clove garlic, chopped
- Â Â Orange zest in long strands
- Â Â Parsley
Инструкции
- [1] Combine pear, water, and juice in pan. Bring to boil. Remove from heat; let stand and cold.
- [2] Remove pear and any seeds which surfaced. Reserve 1 1/4 c. of liquid in a 2-c. measuring c..
- [3] Heat a little optional extra virgin olive oil in the skillet and add in meat, cook till browned and tender. Remove from pan and keep hot.
- [4] Add in garlic and mustard to the skillet and cook about 1 minute.
- Dissolve cornstarch in the pear water; add in to skillet and stir over heat till mix boils and thickens. Stir in brandy (or possibly cap of brandy extract for the flavor). Add in 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 possibly 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 hot the garlic and mustard in which. Make 1 steak, 3/4-pound 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. Hot dinner plates on top of steamer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 2 servings | |
| Calories 342 | |
| Calories from Fat 114 | 33% |
| Total Fat 12.66g | 16% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 124mg | 5% |
| Potassium 612mg | 17% |
| Total Carbs 20.86g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 12.95g | 9% |
| Protein 31.48g | 50% |
