Beef Tenderloin with Pan-Roasted Pears

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

Preparation

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.