Steak with Sautéed Pear, Brandy & Gorgonzola Sauce
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Ingredients
4 firm Anjou pears, peeled, cut in half, cored and sliced into 1/4inch (5 mm) slices
1/4 cup (60 mL) butter, divided
1 tbsp (15 mL) olive oil
1 shallot, minced
2 garlic cloves, minced
1/4 cup (60 mL) brandy
1 1/4 cup (310 mL) whipping cream
1/2 cup (125 mL) crumbled Gorgonzola cheese (about 4 ounces)
4 6 oz (175 g) beef tenderloin steaks
Sea salt and freshly ground pepper
Instructions
Sautéed Pear, Brandy & Gorgonzola Sauce-
Melt half of the butter in a nonstick skillet set over medium-
high heat. Add half the pears and sauté until browned and
soft. Repeat with remaining butter and pears. Remove from
pan and keep warm. Using the same skillet, heat oil; add
shallots and cook over medium heat until softened. Add garlic
and cook until soft (do not let brown). Add brandy to skillet
and carefully ignite. Add cream and bring to a boil; reduce to
a simmer and add cheese, stirring frequently. Season with salt
and pepper; keep warm.
Steak-
Preheat grill or indoor grill pan to medium-high heat; season
steaks with salt and pepper. Place steak on grill and cook until
desired doneness.
To Assemble-
In the centre of four plates, place about 3 tbsp (45 mL) of sauce.
Place steak on top of sauce and top with a fan of sautéed pears.
Serve immediately.
Originally Submitted
10/13/2010
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