½ C. snipped dried Pears

1/3 C. Pear Brandy or Pear nectar

4 tsp.. Flour

1 tsp.. Pepper

½ tsp.. Salt

4 Beef Tenderloin or Top Loin Steaks, cut 1” thick (1-1 ½ lb. total)

3 T. Butter

¼ C. finely chopped Shallot

¼ C. Beef Broth

In small bowl, stir together dried pears and pear brandy; cover and let stand 15 minutes. Meanwhile in shallow dish, stir together flour, pepper and salt. Dip steaks in flur mixture, turning to coat. In large skillet, melt 2 T. butter over medium heat. Add steaks, cook until desired doneness (about 10-13 minutes for medium rare). Transfer to serving platter, reserving drippings in skillet. For sauce, in same skillet, cook shallots in the drippings over medium heat for 1 minute. Remove from heat and let stand 1 minute. Stir in pear mixture and broth. Bring to boiling and boil gently, uncovered, about 3 minutes or until slightly thickened, stirring occasionally. Whisk in remaining 1 T. butter. Spoon sauce over steaks and serve.