[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. * tenderloins been tough (96). Trim 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.) NOTES : Fast! Steep pear about an hour ahead of time. Make-ahead side dish, like confetti rice, works well. Warm dinner plates on top of steamer.