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Categories:
beef tenderloin salt black pepper butter extra-virgin olive oil Bartlett Madeira wine garlic thyme blue cheese
Viewed: 51 - Published at: 9 years agoIngredients
- 4 x beef tenderloin fillets - (6 ounce ea)
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 2 Tbsp. butter or possibly margarine
- 2 Tbsp. extra virgin olive oil
- 3 x Bartlett pears peeled, halved
- 1 c. Madeira wine
- 1 x garlic clove pressed
- 1/4 tsp dry thyme
- 4 ounce blue cheese
Method
- Sprinkle fillets with salt and pepper.
- Heat butter with oil in a large skillet over medium-high heat; add in fillets, and cook 5 min on each side or possibly to desired degree of doneness.
- Remove fillets, and keep hot.
- Add in pear halves to skillet; cook over medium heat 5 min on each side or possibly till browned.
- Add in wine, garlic, and thyme; cook 5 min or possibly till pear halves are tender.
- Remove pear halves from skillet, reserving wine mix in skillet.
- Cook wine mix in skillet over high heat 7 to 8 min or possibly till mix is reduced by half.
- Stuff each pear half proportionately with blue cheese.
- Serve with fillets, and drizzle with sauce.
- This recipe yields 4 servings.
- Comments:This recipe works best with a regular (not nonstick) skillet.
