Steak with fried pear and orange gravy

Name: steak with fried pear and orange gravy
Total time: 25 min
Yield: 4
Ingredients: 1 conference peer; 1 orange; 4 steak; 50 gram butter; 150 ml grolsch powerful cannon; 100 gram Roquefort; pepper

Ingredients

Directions

Press the orange.
Wash the pear and cut it into quarters.
Cut away the cores and cut each piece of pear into three parts in length.
Rub the wedges with a little orange juice to prevent discoloration.
Rub the steaks with salt and freshly ground black pepper.
Heat the butter in a frying pan until the foam dries.
Put the steaks in it and fry them over a high heat in four to six minutes.
Place the steaks on a hot plate and cover them with aluminum foil.
Put the pears in the shortening and bake them nicely brown in two to three minutes.
Put them on a different hot plate.
Pour the orange juice and the beer into the shortening and stir the cakes.
Boil the liquid over a high heat into a light-bound gravy.
Place the steaks on warm plates and put the slices of pear on them with a piece of Roquefort.
Pour the gravy around it.
Serve with baked potatoes from the oven and green beans or chicory.