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| 2 | Beef tenderloin steaks, (4-ounce) (1 inch thick) |
| | Vegetable cooking spray |
| 1/4 Teelöffel | olive oil |
| 1/4 Tasse | Pear nectar |
| 3/4 Teelöffel | all-purpose flour |
| 1/4 Teelöffel | Dried rosemary, crushed |
| 1/8 Teelöffel | salt |
| 1/3 Tasse | Evaporated skimmed milk |
| 1 Teelöffel | white wine vinegar |
| 1 mittel | Red or green pear, sliced |
| | Fresh rosemary sprigs, (optional) |
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Trim fat from steaks. Coat a medium nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steaks, and cook 2-1/2 minutes, turning to brown all sides. Reduce heat to low; add nectar. Cover and simmer for 10 minutes or until steaks are done. Remove steaks from skillet; set aside, and keep warm.
Combine flour, rosemary, and salt in a bowl. Gradually add milk and vinegar, stirring with a wire whisk until blended; add to skillet. Bring to a boil, and cook 30 seconds or until thickened, stirring constantly. Yield: 2 servings.
Per serving: 742 Calories; 53g Fat (64% calories from fat); 44g Protein; 22g Carbohydrate; 161mg Cholesterol; 291mg Sodium
sauce. Arrange pear slices to the side.
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