Steak the boeuf and chicory salad with pear and blue cheese

Name: steak the boeuf and chicory salad with pear and blue cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg something crumbly potatoes; 80 g unsalted butter; 4 beef steak the boeuf; 4 stump chicory; 2 QTee peer; 70 g blue cheese cubes; 50 g walnuts; 100 g dried cranberries; 2 el balsamic vinegar; 40 g honey

You are the chef at home with this luxury dish: steak de boeuf with baked potatoes and salad of chicory, blue cheese, pear and walnuts.

Ingredients

Directions

Peel the potatoes and cut into ½ cm thick slices. Cook with salt in 5 minutes until done.
Drain, evaporate and cool slightly.
Heat the butter in 2 frying pans and fry the potato slices in the frying pan for about 20 minutes on medium heat until golden brown. Scoop occasionally.
In the meantime, sprinkle the steaks with the pepper and salt. Heat the remaining butter in a frying pan and fry the meat in 6-8 min. Rosé. Turn halfway.
Cut the bottom of the stalk chicory. Cut the chicory in half. Remove the hard core and cut the leaves into thin strips.
Cut the unpeeled pears into quarters, remove the cores and cut the flesh into thin segments.
Mix the chicory, pear and cheese cubes in a bowl. Chop the walnuts coarsely and spread with the cranberries over the salad.
Mix the balsamic vinegar with the honey and pepper into a dressing and spread over the salad. Serve the salad with the fried steaks the boeuf and potatoes.