Beef Tenderloin with Pan-Roasted Pears

Southern Living


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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


Sprinkle fillets with salt and pepper.

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.

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.

Cook wine mixture in skillet over high heat 7 to 8 minutes or until mixture is reduced by half.

Stuff each pear half evenly with blue cheese. Serve with fillets, and drizzle with sauce.

Created date

October 2003