Rosemary Kissed Beef Tenderloin Steaks

Steak for two. It just seems to say: Put the kids to bed, and let’s eat in the dining room.  There’s something inherently sexy about a steak dinner for two. Elegant yet casual, the kind of dish you’d expect Lauren Bacall to fix for Humphrey Bogart.  It just seems to say, “This is for the adults.”

Whether rekindling an old flame or igniting a new one, a steak always impresses.

You will want to try the rapturous pear sauce that takes this Rosemary Kissed Beef Tenderloin Steak from yummo to super delicious!! Oh baby, its special!

Are you ready?  Okay, light the candles put a bit of Michael Buble in your CD changer and feel the romance

It’s a new dawn, It’s a new day, It’s a new life, For me

And I’m feeling good


  • 2 (4-ounce) beef tenderloin steaks (1 inch thick)
  • Vegetable cooking spray
  • 1/4 teaspoon olive oil
  • 1/4 cup pear nectar
  • 3/4 teaspoon all-purpose flour
  • 3/4 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary, crushed)
  • 1/8 teaspoon salt
  • 1/3 cup evaporated skimmed milk
  • 1 teaspoon white wine vinegar
  • 1 medium red or green pear, sliced
  • Fresh Rosemary sprigs (optional)


Trim fat from steaks. Coat a medium non-stick 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.  Turn heat to low and add pears (in a single row) and cook just until slightly softened.  Gently scoot pears to the side and spoon sauce onto individual serving plates; place steaks on top of sauce.  Arrange pear slices to the side.  Garnish with Rosemary if you like.


CALORIES 282 (28% from fat) / PROTEIN 27.4 g / FAT 8.8 g / CARB 23 g