Beef Tenderloin with Pan-Roasted Pears |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe works best with a regular (not nonstick) skillet. Ingredients:
4 (6-ounce) beef tenderloin fillets |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons butter or margarine |
2 tablespoons olive oil |
3 bartlett pears, peeled and halved |
1 cup madeira wine |
1 garlic clove, pressed |
1/4 teaspoon dried thyme |
4 ounces blue cheese |
Directions:
1. Sprinkle fillets with salt and pepper.
2. Melt butter with oil in a large skillet over medium-high heat; add fillets, and cook 5 minutes on each side or to desired degree of doneness. Remove fillets, and keep warm.
3. Add pear halves to skillet; cook over medium heat 5 minutes on each side or until browned. Add wine, garlic, and thyme; cook 5 minutes or until pear halves are tender. Remove pear halves from skillet, reserving wine mixture in skillet.
4. Cook wine mixture in skillet over high heat 7 to 8 minutes or until mixture is reduced by half.
5. Stuff each pear half evenly with blue cheese. Serve with fillets, and drizzle with sauce.
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