Recipe(tried): Steak with Pepper-Onion Relish, Roasted Potatoes, Caramel Baked Pears

Tonight we will have Steaks with pepper onion relish, roasted potatoes, salad and pears with caramel sauce.

STEAK WITH PEPPER-ONION RELISH
Makes 6 servings

1/4 cup seasoned fine dry bread crumbs
1/4 cup Parmesan cheese
1 tablespoon snipped fresh parsley
1/4 teaspoon salt
Dash ground black pepper
1 egg, beaten
1 tablespoon water
3 cloves garlic, minced, divided
6 beef tenderloin steaks, cut 1/2 -inch thick (1-1 1/4 lbs.)
2 tablespoons olive oil or vegetable oil, divided
3 red, green or yellow sweet peppers or a combination, cut into bite-size strips
2 large onions, thinly sliced and separated into rings (3 cups)
1 sprig fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3 tablespoons red wine vinegar
1 tablespoon butter or margarine
Snipped fresh rosemary, optional

In a shallow dish, combine the bread crumbs, Parmesan cheese, parsley, salt and black pepper.

In another dish, stir together the egg and water. Rub about half of the garlic over the steaks.

Dip the steaks in the egg mixture and coat with the crumb mixture. Set aside.

For the relish, in a large skillet heat 1 tablespoon oil over medium heat. Add the remaining garlic, the sweet peppers, onions and rosemary; cover and cook for 10-15 minutes or until tender, stirring occasionally.

Remove the fresh rosemary, if used. Stir in the vinegar. Remove from the heat and keep warm.

Meanwhile, in a large skillet, heat the butter and the remaining oil over medium-high heat.

Add the meat and reduce the heat to medium.

Cook, uncovered, to the desired doneness, turning once. (Allow 6-8 minutes for rare, 10-12 minutes for medium.) Serve with the relish. If desired, sprinkle with snipped rosemary.

ROASTED POTATOES
Makes 4 servings

1 tablespoon olive oil
1 tablespoon chili powder
2 teaspoons finely chopped garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 lbs. (4 medium) potatoes, cut lengthwise into 1/2-inch thick wedges
1 medium onion, cut into 1/2-inch thick wedges
1 1/2 cups halved cherry tomatoes
1/3 cup coarsely chopped cilantro leaves
1 tablespoon fresh lime juice
4 lime wedges for garnish, optional

Heat the oven to 425F.

On a lightly oiled nonstick baking sheet, combine the oil, chili powder, garlic, salt and pepper. Add the potatoes and onion; toss to coat evenly. Bake 25 minutes.

Add the tomatoes and bake an additional 7-10 minutes or until the potatoes are tender.

Transfer the vegetables to a large bowl and add the cilantro. Sprinkle with lime juice and toss lightly. Serve with lime wedges, if desired.

CARAMEL BAKED PEARS
You can make your own caramel sauce or used purchased caramel sauce.
Makes 8 servings

4 medium-size ripe Bosc pears
1/2 cup cream sherry wine
1/4 cup water
1/3 cup butter, divided
1/2 stick cinnamon (2 inches)
4 whole cloves
3/4 cup dark corn syrup
1/2 cup heavy cream
Whipped cream or creme fraiche
Thinly sliced strips of orange peel

Pare and halve the pears. Remove the core and scoop out the centers with a melon ball scoop or a rounded spoon.

Place the pears cored side down in a baking dish. Add the sherry, water, 1 tablespoon butter, the cinnamon stick and cloves. Bake at 350 about 40-60 minutes or until the pears are easily pierced with a fork.

Remove the pears from the pan, cover and refrigerate until chilled.

Remove the spices from the baking juices; add the corn syrup and cream to deglaze the baking pan. Pour into a saucepan and add the remaining butter; return to a boil and cook to the soft ball stage (234 -240 on a candy thermometer). Remove from the heat.

For each serving, place 2 tablespoons caramel sauce on a dessert plate. Pat the chilled poached pear halves with a paper towel to remove extra moisture.

Place 1 pear half onto the sauce. Top with a dollop of whipped cream and sprinkle with orange peel.