This Epicurious recipe was a real home run -- simple and delicious. I had a couple of small tenderloins -- less than a pound -- from Blue Rooster, so made a half-recipe. The tenderloin gets cut into 1-in. medaillons, flattened and quickly sauteed. Served with the pears sauteed in butter and sugar and the sauce which is wonderful balance of shallots, butter and cream with a lift from pear eau-de-vie and a splash of pear nectar.
It makes a pretty plate. The tenderloin was very tender and tasty, the sauce divine and the sweet Anjou pears were a great foil. We served with roast broccoli that had some shredded assaggio cheese sprinkled over it and I drank a Nero d'Avola wine from Sicily (one of the wine pairings mentioned in Epicurious). A keeper.
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