Canadian-Beef-Port-Glazed-Beef-Steak-with-Poached-Pears-and-Blue-Cheese

Port Glazed Beef Steak with Poached Pears and Blue Cheese

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Live a little luxury with this special recipe for two, featuring Beef Grilling Medallions.

 

Canadian-Beef-Port-Glazed-Beef-Steak-with-Poached-Pears-and-Blue-Cheese
Yields2 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
 1 tbsp (15 mL) butter
 1 large clove garlic, crushed
 ½ cup (125 mL) port
 ¾ cup (175 mL) canned condensed beef broth
 1 tbsp (15 mL) dried cranberries
 1 medium pear, firm but ripe, peeled, cored and sliced in half
 2 Beef Grilling Medallions or Tenderloin Steak, 1-inch (2.5 cm) thick
 ½ tsp (2 mL) coarsely ground pepper
 2 tbsp (25 mL) crumbled blue cheese, (stilton, Roquefort or gorgonzola)
1

Melt butter in skillet over medium heat; sauté garlic 2 to 3 minutes, until softened. Add port and broth; bring to boil. Reduce heat to medium, add pear halves and cranberries. Cover and cook just until tender, turning and basting occasionally, for 10 to 15 minutes. Remove pear halves, cover and set aside. Continue to cook sauce uncovered for 3 to 4 minutes until reduced to 1/3 cup (75 mL).

2

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

3

Add port sauce to hot skillet, scraping up any browned bits from pan; boil over medium-high heat for 2 to 3 minutes or until syrupy. Spoon some sauce onto warm serving plate; top with half pear, remaining sauce and some crumbled cheese.

Ingredients

 1 tbsp (15 mL) butter
 1 large clove garlic, crushed
 ½ cup (125 mL) port
 ¾ cup (175 mL) canned condensed beef broth
 1 tbsp (15 mL) dried cranberries
 1 medium pear, firm but ripe, peeled, cored and sliced in half
 2 Beef Grilling Medallions or Tenderloin Steak, 1-inch (2.5 cm) thick
 ½ tsp (2 mL) coarsely ground pepper
 2 tbsp (25 mL) crumbled blue cheese, (stilton, Roquefort or gorgonzola)

Directions

1

Melt butter in skillet over medium heat; sauté garlic 2 to 3 minutes, until softened. Add port and broth; bring to boil. Reduce heat to medium, add pear halves and cranberries. Cover and cook just until tender, turning and basting occasionally, for 10 to 15 minutes. Remove pear halves, cover and set aside. Continue to cook sauce uncovered for 3 to 4 minutes until reduced to 1/3 cup (75 mL).

2

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

3

Add port sauce to hot skillet, scraping up any browned bits from pan; boil over medium-high heat for 2 to 3 minutes or until syrupy. Spoon some sauce onto warm serving plate; top with half pear, remaining sauce and some crumbled cheese.

Port Glazed Beef Steak with Poached Pears and Blue Cheese
IngredientsDirections