Summary

Ingredients

• 100 g cheese (Roquefort)
• 1 tablespoon butter
• 4 tablespoon heavy cream
• 2 tablespoon Armagnac or Cognac
• Pepper, black
• 4 beef fillet (s), 180-200 g each
• 2 tablespoons oil
• 1 tablespoon butter, salt
• 2 pear (s), halved (can)

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Instructions

1. Mash the Roquefort, stir together with the butter, cream and Armagnac until creamy. Season with a little pepper. Pat the fillets dry well. Heat the oil and butter in a pan. Fry the steaks in it over very high heat for 2 to 4 minutes on each side. Take out, season with salt, pepper and place on an ovenproof plate.
2. Quickly heat the drained pears in the frying fat. Place on the steaks with the cut surfaces facing up, fill with cheese cream and bake under the hot grill (or in the oven) until the cheese flows easily.
3. Serve with white bread or toast and salad. A strong red wine goes well with it.