Steak with Pear Brandy-Black Pepper Sauce

1/2 C. snipped dried pears
1/3 C. pear brandy or pear nectar
4 tsp. all-purpose flour
1 tsp. cracked black pepper
1/2 tsp salt
4 beef tenderloin or top loin steaks, cut 1 inch thick (abt 1 to 1-1/2 lbs total)
3 Tbsp. butter
1/4 C. finely chopped shallots or green onions
1/4 C. reduced sodium beef broth

1. In  small bowl, stir together dried pears and pear brandy; cover and let stand for 15 min.

2. Meanwhile, in a shallow dish, stir together flour, pepper and salt.  Dip steaks in flour mixture, turning to coat.  In large skillet, melt 2 Tbsp. of the butter over medium heat.  Add steaks, cooking until desired doneness, turning once halfway through cooking.  For beef tenderloin steaks allow 10-13 minutes for medium-rare to medium.  For beef top loin steaks 12-15 minutes.  Transfer steaks to a serving platter, reserving the drippings in the skillet.  Cover and keep warm.

3. For sauce: In same skillet, cook shallots in the reserved drippings over medium heat for 1 minute.  Remove from heat.  Let stand for 1 minute.  Stir in pear mixture and broth.  Bring to boiling.  Boil gently, uncovered, about 3 minutes or until slightly thickened, stirring occasionally.  Whisk in remaining 1 Tbsp. butter.  Spoon sauce over steaks.

**Great substitute if unable to find pear brandy is blackberry brandy with a mixed berry dried fruit that includes blackberries in it.

4 servings, 322 calories, 17g fat, 8g sat. fat, 81 mg chol, 465 mg sodium, 6g carbs, 0 g fiber, 24g protein.