1    Pear; cut in half
3/4 c  Water
1/2 c  Fresh orange juice
1/2 lb Beef tenderloin steak; (see
-note)
2 ts Garlic cloves; crushed
2 ts Stone-ground seeded mustard
1 ts Cornstarch
1 tb Brandy
1    Clove garlic; minced
Orange zest in long strands
Parsley

[1] Combine pear, water, and juice in pan. Bring to boil. Remove from
heat; let stand and cool.
[2] Remove pear and any seeds that surfaced. Reserve 1 1/4 cup of liquid
in a 2-cup measuring cup.
[3] Heat a little optional olive oil in the skillet and add meat, cook
until browned and tender. Remove from pan and keep warm.
[4] Add garlic and mustard to the skillet and cook about 1 minute.
Dissolve cornstarch in the pear water; add to skillet and stir over heat
until mixture boils and thickens. Stir in brandy (or cap of brandy extract
for the flavor). Add extra garlic. Quickly slice the steak; slice the
pear. Two portions: Arrange a fan of pear on heated plate and a fan of beef
slices. Put orange shred between the fans. Cover with the sauce. Garnish
with parsley or mint.

(Notes –leave the peel on the pear. * tenderloins been tough (96).
Trim a strip; a sirloin. If we grill (charcoal) the meat, put a little of
the juice caught on the meat platter in the skillet and warm the garlic
and mustard in that. Make 1 steak, 3/4-lb. Extra beef added to a lentil and
spinach soup – good, do again.)
NOTES : Fast! Steep pear about an hour ahead of time. Make-ahead side
dish,
like confetti rice, works well. Warm dinner plates on top of
steamer.