By chef Kyriacos Kyriacou
Ingredients
800 gr beef fillet in 8 pieces
1 onion finely chopped
4 tablespoons olive oil
1 tablespoon of flour
4 (not very ripe) pears
1 cup Commandaria
½ cup beef broth or water
2 clams pieces of sage
Salt and pepper
Redcurrants for garnishing (optional)
Method
Step 1:
Peel the pears, cut them in quarters, heat the olive oil and sauté the onion in a large, deep saucepan until it withers. Add the meat and cook it until it is brown on all sides.
Step 2:
Pour the pears in the pot, stir them well and sprinkle the pot with flour. Stir to absorb and then pour in the Commandaria, the broth (or water) and the sage. Salt the food, lower the heat and simmer for about 20 minutes until the meat is softened.
Step 3:
Serve the food pour the sauce on top. Garnish with redcurrants if you wish.
