Beef Tenderloin With Pan-Roasted Pears

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Southern Living


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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

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