Rosemary Filet Mignon
Ingredients
Four 5-oz. filet mignon steaks, 1-inch thick
Salt and freshly ground black pepper
1 tbsp. olive oil
1/2 cup pear nectar
2-1/2 tsp. all-purpose flour
1-1/2 tsp. chopped fresh rosemary
1/4 tsp. salt
1/2 cup heavy cream
2 tsp. white wine vinegar
Garnishes:
2 medium red Bartlett pears, cored and sliced into thin pieces
Fresh rosemary sprigs
Method
1. Season both sides of steaks with salt and pepper; set aside.
2. Heat a heavy, medium skillet over medium-high heat. When pan is hot, add olive oil. Place steaks in pan and brown both sides, turning with tongs to also brown the sides, so all of the steaks are nicely browned all over. This should take a total of about 3 to 3-1/2 minutes. Reduce heat to low, and pour in the pear nectar. Cover pan and simmer for 10 minutes (for medium doneness). Remove steaks from pan and set on a plate to rest for 6-7 minutes, tenting plate lightly with foil.
3. Sprinkle flour into the liquid in pan and whisk until combined. Turn heat up to medium and stir in the rosemary and salt. Gradually stir in the cream and vinegar. Bring to a boil; boil for about 1 minute or until thickened, whisking constantly. Turn heat to lowest setting if steaks are still resting.
4. To serve, divide sauce evenly between 4 medium-sized dinner plates, using about 1/4 cup of sauce per plate, making a nice, even pool of sauce off to one side. Place the steaks on top of the sauce. Garnish plate decoratively with the sliced pears and sprigs of rosemary.
Serves 4.
