Beef Tenderloin with Pan-Roasted Pears

This recipe works best with a regular (not nonstick) skillet.

Yield: Make 4 servings
Recipe from 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


  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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