Pear with Garlic Mustard Sauce for Beef
Author: Epicurus.com Kitchens
Recipe type: Sauces
- 1 pear; cut in half
- 3/4 Cup water
- 1/2 Cup fresh orange juice
- 1/2 pound beef tenderloin steak; (see note)
- 2 teaspoons cloves garlic; crushed
- 2 teaspoons stone-ground seeded mustard
- 1 teaspoon cornstarch
- 1 Tablespoon Brandy
- 1 clove garlic; minced
- orange zest in long strands
- 1. 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.