Port-Glazed Beef Steak with Poached Pear

in ,

YUM! Need we say more about this recipe? Beef Medallions are cut from traditional steaks, perfectly portioned to fit neatly on the plate. No need to cut them down to size to serve.

 

Yields2 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
 1 tsp (5 mL) soft margarine or butter
 1 large clove garlic, crushed
 ½ cup (125 mL) port
 1 cup (250 mL) sodium-reduced beef broth
 1 tbsp (15 mL) dried cranberries
 1 firm but ripe pear, peeled, cored and halved
 2 Beef Strip Loin Grilling Medallions, ½ inch (5 cm) thick (6 oz/175 g each)
 ½ tsp (2 mL) pepper
 Pinch of salt
 1 tbsp (15 mL) crumbled blue cheese (Stilton, Roquefort or Gorgonzola)
1

Melt margarine in medium skillet over medium heat; cook garlic for 2 to 3 minutes. Add port and beef broth; bring to boil. Reduce heat to medium. Add cranberries and pear halves; cover and cook for 10 to 15 minutes or just until tender, turning and basting occasionally. Remove pear halves; cover and set aside.

2

Season steaks with pepper and salt. Heat lightly oiled nonstick skillet over medium-high heat; cook steaks for 5 to 7 minutes, turning at least twice for medium-rare 145°F (63°C). Remove steaks to warm plate and cover.

3

Add reserved port sauce to hot skillet to de-glaze pan; cook over medium-high heat, uncovered, for 5 minutes until reduced to about 1/3 cup (75 mL) and syrupy. Spoon some sauce onto plates; top with steaks and pear halves. Drizzle with remaining sauce. Top each with crumbled cheese.

Ingredients

 1 tsp (5 mL) soft margarine or butter
 1 large clove garlic, crushed
 ½ cup (125 mL) port
 1 cup (250 mL) sodium-reduced beef broth
 1 tbsp (15 mL) dried cranberries
 1 firm but ripe pear, peeled, cored and halved
 2 Beef Strip Loin Grilling Medallions, ½ inch (5 cm) thick (6 oz/175 g each)
 ½ tsp (2 mL) pepper
 Pinch of salt
 1 tbsp (15 mL) crumbled blue cheese (Stilton, Roquefort or Gorgonzola)

Directions

1

Melt margarine in medium skillet over medium heat; cook garlic for 2 to 3 minutes. Add port and beef broth; bring to boil. Reduce heat to medium. Add cranberries and pear halves; cover and cook for 10 to 15 minutes or just until tender, turning and basting occasionally. Remove pear halves; cover and set aside.

2

Season steaks with pepper and salt. Heat lightly oiled nonstick skillet over medium-high heat; cook steaks for 5 to 7 minutes, turning at least twice for medium-rare 145°F (63°C). Remove steaks to warm plate and cover.

3

Add reserved port sauce to hot skillet to de-glaze pan; cook over medium-high heat, uncovered, for 5 minutes until reduced to about 1/3 cup (75 mL) and syrupy. Spoon some sauce onto plates; top with steaks and pear halves. Drizzle with remaining sauce. Top each with crumbled cheese.

Port-Glazed Beef Steak with Poached Pear
IngredientsDirections