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INGREDIENTS
| 1 tbsp |
|
15 mL |
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butter |
| 1 |
|
1 |
|
large clove garlic, crushed |
| ½ cup |
|
125 mL |
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port |
| 3/4 cup |
|
175 mL |
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canned condensed beef broth |
| 1 tbsp |
|
15 mL |
|
dried cranberries |
| 1 |
|
1 |
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medium pear, firm but ripe, peeled, cored and sliced in half |
| 2 |
|
2 |
|
Beef Grilling Steaks (tenderloin or rib eye) ½ -inch/ 5 cm thick |
| ½ tsp |
|
2 mL |
|
coarsely ground pepper |
| 2 tbsp |
|
25 mL |
|
crumbled blue cheese, (stilton, Roquefort or gorgonzola) |
PREPARATION TIME: 5 minutes
COOKING TIME: 20 minutes
DIRECTIONS
In medium skillet melt butter over medium heat; sauté garlic 2 – 3 minutes, add port and beef broth; bring to boil. Reduce heat to medium, add pear halves and cranberries. Cover and cook just until tender, turning and basting occasionally, about 10 –15 minutes. Remove pear halves, cover and set aside. Continue to cook sauce uncovered about 3 – 4 minutes to reduce sauce to approximately 1/3 cup (75 mL).
Meanwhile sprinkle both sides of steaks with pepper. Heat lightly oiled non-stick skillet on medium-high heat; cook steaks about 5-7 minutes for medium - rare. Remove steaks to warm plate and cover; add port sauce to hot skillet to deglaze pan; boil over medium- high for 2 – 3 minutes or until syrupy. Spoon some sauce onto serving plate; top with steak and half pear. Drizzle remaining sauce over all. Sprinkle crumbled cheese on top of steak.
Serving suggestion: Serve with rosemary mashed potatoes, squash and broccoli.
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NUMBER OF SERVINGS: 2 SERVINGS
NUTRITION INFORMATION PER SERVING
| 492 Calories |
|
21 g Fat |
| 40 g Protein |
|
19 g Carbohydrates |
|
An excellent source of Iron (39 % RDI)
and Zinc (72 % RDI)
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TIP
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Sauce can be made ahead of time and pear halves may be poached and reheated. Just before mealtime, cook steak and de-glaze pan with port wine sauce.
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