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Quick Rosemary Steaks



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Quick Rosemary Steaks

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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

Serving Ideas : Garnish with rosemary, if desired.

NOTES : Spoon sauce onto individual serving plates; place steaks on top of
sauce. Arrange pear slices to the side.

Ingredients:

2 Beef tenderloin steaks,
-(4-ounce) (1 inch thick)
Vegetable cooking spray
1/4 ts Olive oil
1/4 c Pear nectar
3/4 ts All-purpose flour
1/4 ts Dried rosemary, crushed
1/8 ts Salt
1/3 c Evaporated skimmed milk
1 ts White wine vinegar
1 md Red or green pear, sliced
Fresh rosemary sprigs,
-(optional)

Serves:

2 Servings

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