German steak with fried pear and roquefort

Let the steaks come to room temperature. Cut the chives into pieces of 1 cm.

Heat the butter in a Tefal frying pan (24 cm) until the foam dries. Put the German steaks in them and fry them in 4-6 minutes brown and inside rosé. Turn them after 2-3 minutes.

In the meantime cut the pear in four, remove the core and peel the parts. Cut the parts lengthwise into 3 thinner parts. Place the steaks on a warm plate and keep them warm under aluminum foil. Place the pear segments in the shortening and bake for 2-3 minutes until they turn light brown and slightly softer.

Put the wedges of pear in the steaks. Stir the pear juice through the shortening and cook over a high heat to a gravy. Put the German steaks on hot plates with the pear slices on them. Crumble the Roquefort above and sprinkle the chives over it. Spoon some gravy around the steak.