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Ingredients

• 3/4 cup canned apricot nectar
• 1/4 cup orange juice
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons Dijon mustard
• 2 teaspoons prepared horseradish
• 4 beef tenderloin steaks (1 in. thick; 6 oz. each), fat-trimmed
• 4 firm-ripe apricots (1/2 to 3/4 lb. total), rinsed
• Salt and pepper

Description

The Joy Of Cooking, Says Sunset Reader Margaret Pache, Is Trying New Things For Her Family. Here She Pairs The Season's Fresh Apricots With Grilled Steaks.

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