Beef Tenderloin with Pan-Roasted Pears
This recipe works best with a regular (not nonstick) skillet.
Yield: Make 4 servings
- 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.
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