Recipes » Kudu with pear and coriander

Serves four

Take
4 180 gr steaks, 1 faggot of watercress,
potatoes, a little olive oil,
2 dl brown stock, 1 onion,
1 carrot, bouquet garni,
2 tbsps flour, 1 dessertspoon butter,
3 stewing pears, juice of half a lemon,
1 tsp of honey, 50 gr of walnuts and some coriander.

Start by making the sauce.
First coarsely chop the peeled onion and brown it in some butter.
Scatter the flour in the pan and carefully mix and moisten with the brown stock.
Do not forget the bouquet garni and leave the sauce to reduce for half an hour.
Remove the bouquet garni and stir the sauce. Pass through a sieve.
Finally season with salt, pepper and coriander.
While keeping the sauce warm, stew the peeled pears in some honey.
Add the lemon juice to the pears and stew gently until soft over a low heat.
In the meantime take 50 grams of walnuts, chop them finely and add them to the pear compote. Sprinkle the pan with some olive oil.
Let the kudu steaks brown on both sides for 3 minutes.
Add the finishing touches.
Cover the plates with sauce, arrange the meat on it and garnish with watercress.
Finally serve the pear compote and potatoes with the plates on the table.