Quick Rosemary Steaks

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Quick Rosemary Steaks Ingredients

2 Beef tenderloin steaks,	1/8 ts Salt
Vegetable cooking spray	1/3 c Evaporated skimmed milk
1/4 ts Olive oil	1 ts White wine vinegar
1/4 c Pear nectar	1 md Red or green pear, sliced
3/4 ts All-purpose flour	Fresh rosemary sprigs,
1/4 ts Dried rosemary, crushed

Instructions for Quick Rosemary Steaks

Trim fat from steaks. Coat a medium nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steaks, and cook 2-1/2 minutes, turning to brown all sides. Reduce heat to low; add nectar. Cover and simmer for 10 minutes or until steaks are done. Remove steaks from skillet; set aside, and keep warm. Combine flour, rosemary, and salt in a bowl. Gradually add milk and vinegar, stirring with a wire whisk until blended; add to skillet. Bring to a boil, and cook 30 seconds or until thickened, stirring constantly. Yield: 2 servings. Per serving: 742 Calories; 53g Fat (64% calories from fat); 44g Protein; 22g Carbohydrate; 161mg Cholesterol; 291mg Sodium Serving Ideas : Garnish with rosemary, if desired. NOTES : Spoon sauce onto individual serving plates; place steaks on top of sauce. Arrange pear slices to the side. Recipe by: Cooking Light, Nov/Dec 1994, page 182 Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.

Main Ingredient: BeefCuisine: Uncategorized

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