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  Beef Medallions And Pears In Wine
 
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Submitted:
  2011-04-27
Prep Time:
  not specified
Yield:
  12 (servings)
Difficulty Level:
  Moderate
Category:
  Fleishig (Meat)
Meal:
  Dinner
Course:
  Main Dish
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Stove Top Cook
Occasion:
  Shabbos
  Yom Tov
  Rosh Hashana
  Purim
  Shavuos
  Succos
Main Ingredients:
  Garlic
  Honey
  Onion
  Wine
Source:
  not specified
Bracha:
  not specified

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Beef Medallions And Pears In Wine
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This dish is superb because the beef is cooked in wine without adding water. The onions get caramelized while
cooking in the wine, making them crispy. Add to that the sweet-and-sour flavor of the pears, and the results are out of this world.

I’ve given you a particularly gorgeous presentation, but since the flavor of this dish really speaks for itself, I only make the medallions on special occasions. Usually I just cool the cooked meat, slice it thinly, and serve it in the center of the table. No complaints yet...
 
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Helpful Hints
Even if you’re not fond of sweet additions to meat, don’t leave out the honey. It tenderizes the meat without dominating the dish’s flavor.
 
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Comments / Reviews
Can I use apples instead of pears?
pamela, 2012-01-22
Sure!
efrat, 2012-01-23
I made this for Purim Seuda using veal steaks. Since I didn't have pears, I used apples. It was delicious! Thanks for a great recipe.
sheila, 2013-02-28
 
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