December 23, 2008

12 Days of Savings - Day 11: Budget Christmas Eve Dinner

Planning a Christmas Eve dinner can sometimes pose a bit of a challenge. In my family we love to sit down and celebrate with each other by enjoying a wonderful meal, but at the same time we are always scrambling to get ready for church or wrapping last minute gifts. As much as we would love to sit down to a huge turkey dinner with all the trimmings, it just isn't possible amongst all the last minute holiday chaos.

This quick and easy recipe is the perfect solution! These steaks are an absolute treat and give any fancy steak house steak a run for its money. Best of all, they cook up quickly on the stovetop and you can serve a complete meal in less than 20 minutes! Even if we are all running around trying to get ready for church on Christmas Eve, we can still enjoy a decadent and indulgent holiday meal together.

Rosemary Steaks with Pear Nectar Sauce

4 5 ounce filet mignon steaks, 1 inch thick
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1/2 cup pear nectar
2-1/2 teaspoons all purpose flour
1-1/2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/2 cup heavy cream
2 teaspoons white wine vinegar
2 medium red Bartlett pears, cored and sliced into thin pieces
Fresh rosemary sprigs

Season both sides of steaks with salt and pepper then set aside. Heat a heavy, medium skillet over medium high heat. When pan is hot, add olive oil. Place steaks in pan and brown both sides, turning with tongs brown sides, so steaks are nicely browned all over. This should take 3-3 1/2 minutes. Reduce heat to low, pour in pear nectar, and cover pan. Simmer 10 minutes for medium doneness. Remove steaks from pan and set on a plate to rest 6-7 minutes, tenting plate lightly with foil. Sprinkle flour into the liquid in pan and whisk until combined. Turn heat up to medium and stir in rosemary and salt. Gradually stir in cream and vinegar. Bring to a boil, and boil about 1 minute, or until thickened, whisking constantly. Turn heat to lowest setting if steaks are still resting. To serve, divide sauce evenly between 4 medium dinner plates, using about 1/4 cup sauce per plate, making a nice, even pool of sauce off to one side. Place steaks on top of sauce. Garnish plate with sliced pears and sprigs of rosemary.

This recipe is a great alternative to a fancy steakhouse dinner. It is a delicious way to indulge at home.

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