Created By: Taste of the Territory
Difficutly: difficult
Time: 5 Min
Portion: 8 servings
Ingredients:
3-4 pounds beef tenderloin, cut into 1 1/2 inch serving pieces
4 pears, peeled
1 quart red wine
1 cinnamon sick
Brown sugar
2/3 cup beef stock
2 tablespoons butter
1 lemon zest
1 orange zest
salt and pepper
Directions:
1. Simmer pears in a non-metallic pan with the red wine, cinnamon, orange zest and lemon zest until for tender. Store in liquid in a cool place until ready to use.
2. Salt and pepper the beef slices and thinly coat them with brown sugar, pressing the sugar into the meat.
3. Cook the beef in hot oil until desired doneness (approximately 5 minutes for medium rare). Remove from oil.
4. Deglaze the pan with some of the pear cooking liquid. Stir in the beef stock and reduce by cooking until liquid is 1/3 of the original volume and is almost creamy. Add butter and shake pan in circles to thicken. Do not stir or whisk.
5. Halve pears, remove core and slice lengthwise 1/2 inch from stem and through the bottom. Spread in a fan shape and heat in a very hot oven for three minutes.
6. Place pear halves on each plate along with hot tournedo of beef. Pour sauce over just before serving. Serve remainder of sauce in a warm gravy boat.