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 Combine pear, water, and juice in pan. Bring to boil. Remove from heat; let stand and cool.  Remove pear and any seeds that surfaced. Reserve 1 1/4 cup of liquid in a 2-cup measuring cup.  Heat a little optional olive oil in the skillet and add meat, cook until browned and tender. Remove from pan and keep warm.  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.
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