Quick Rosemary Steaks 2 Beef tenderloin steaks, (4-ounce) (1 inch thick)
Vegetable cooking spray
1/4 ts Olive oil
1/4 c Pear nectar
3/4 ts All-purpose flour
1/4 ts Dried rosemary, crushed
1/8 ts Salt
1/3 c Evaporated skimmed milk
1 ts White wine vinegar
1 md Red or green pear, sliced
Fresh rosemary sprigs, (optional)
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. Quick Rosemary Steaks printer friendly version located here.
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