Title: Pear with Garlic Mustard Sauce for Beef
Categories: Sauce Steak
Yield: 2 Servings

1		Pear; cut in half
3/4	c	Water
1/2	c	Fresh orange juice
1/2	lb	Beef tenderloin steak; (see note)
2	ts	Garlic cloves; crushed
2	ts	Stone-ground seeded mustard
1	ts	Cornstarch
1	tb	Brandy
1	cl	Garlic; minced
		Orange zest in long strands
		Parsley

Recipe by: Home Library, Healthy Heart; 1993:p72 Preparation Time: 0:20 [1] Combine pear, water, and juice in pan. Bring to boil. Remove from heat; let stand and cool. [2] Remove pear and any seeds that surfaced. Reserve 1 1/4 cup of liquid in a 2-cup measuring cup. [3] Heat a little optional olive oil in the skillet and add meat, cook until browned and tender. Remove from pan and keep warm. [4] Add garlic and mustard to the skillet and cook about 1 minute. Dissolve cornstarch in the pear water; add to skillet and stir over heat until mixture boils and thickens. Stir in brandy (or cap of brandy extract for the flavor). Add extra garlic. Quickly slice the steak; slice the pear Two portions: Arrange a fan of pear on heated plate and a fan of beef slices. Put orange shred between the fans. Cover with the sauce. Garnish with parsley or mint.

(Notes --leave the peel on the pear. * tenderloin's been tough ('96). Tri a strip; a sirloin. If we grill (charcoal) the meat, put a little of the 'juice' caught on the meat platter in the skillet and warm the garlic and mustard in that. Make 1 steak, 3/4-lb. Extra beef added to a lentil and spinach soup - good, do again.)

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