Beef Tenderloin With Pan-Roasted Pears

• 4 (6-ounce) beef tenderloin fillets
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter or margarine
• 2 tablespoons olive oil
• 3 Bartlett pears, peeled and halved
• 1 cup Madeira wine
• 1 garlic clove, pressed
• 1/4 teaspoon dried thyme
• 4 ounces blue cheese

1. Sprinkle fillets with salt and pepper.
2. Melt butter with oil in a large skillet over medium-high heat; add fillets, and cook 5 minutes on each side or to desired degree of doneness. Remove fillets, and keep warm.
3. Add pear halves to skillet; cook over medium heat 5 minutes on each side or until browned. Add wine, garlic, and thyme; cook 5 minutes or until pear halves are tender. Remove pear halves from skillet, reserving wine mixture in skillet.
4. Cook wine mixture in skillet over high heat 7 to 8 minutes or until mixture is reduced by half.
5. Stuff each pear half evenly with blue cheese. Serve with fillets, and drizzle with sauce.

beef tenderloin, salt, pepper, butter, olive oil, bartlett, madeira wine, garlic, thyme, blue cheese

Taken from www.myrecipes.com/recipe/beef-tenderloin-with-pan-roasted-pears-0 (may not work)