Steak bearnaise with fries and chicory salad

Preheat the oven to 220ºC. Fry the fries on a griddle covered with parchment paper in approx. 40 min. Golden yellow and crunchy. Change regularly.

Meanwhile, halve the stalk chicory in the length and cut out the hard core. Cut the leaves into strips.

Cut the unpeeled pears into quarters. Remove the core and cut the flesh into pieces.

Sprinkle the meat with salt and pepper. Heat a frying pan over a high heat. Add the butter and wait until the foam disappears.

Fry the steaks in 4 min. Rosé. Turn halfway. Remove from the pan and leave on a plate under aluminum foil for 5 minutes.

Meanwhile, cut the parsley fine. Mix the chicory and pear with the oil in a large bowl. Season with pepper and salt.

Crumble the goat's cheese over it and sprinkle with the parsley. Serve with the steak, fries and bearnaise sauce.