Port Glazed Beef Steak with Poached Pears and Blue Cheese

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junio 21, 2015

Live a little luxury with this special recipe for two, featuring Beef Grilling Medallions.
[timer length=20]20 Minutes[/timer]

  • Prep: 5 mins
  • Cook: 20 mins
  • 5 mins

    20 mins

    25 mins

  • Productos: 2 Servings


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)


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).

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.

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.

Make Ahead: Sauce can be made ahead of time and pear halves may be poached and reheated (Step 1). Just before mealtime, cook Medallion and de-glaze pan with port wine sauce (Steps 2 & 3).


Información nutricional

Proteínas40 g
Grasas Totales21 g
Total Carbohydrates19 g