Name: Port-Glazed Beef Steak with Poached Pear
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
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)

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)

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Directions

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.

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.

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.

Category: Steak
Method: Dinner Party, Meals for 1 or 2