– 2 Ribeye Steaks
– 2 Rocha Pears (from the Oeste region)
– 2 Slices of Prosciutto
– 2 Crushed Garlic Cloves
– 2 Bay Leaves
– 50ml White Wine
– 200ml Dark Beef Stock
– 50g Butter
– 2 Chicken Eggs
– Extra Virgin Olive Oil (as needed)

Step 1

Heat a skillet over medium-high heat, add the crushed garlic cloves and bay leaves, and sear the seasoned steaks (with salt and pepper to taste) for about 2 minutes on each side. Set aside.

Step 2

In the same skillet, sauté the pears (peeled, cored, and sliced into wedges). Set aside.

Step 3

Still using the same skillet, deglaze with the white wine and allow it to boil until the alcohol evaporates. Add the beef stock and reduce by half. Finish the sauce by whisking in cold butter cubes.

Step 4

In a separate skillet, fry the eggs with a drizzle of olive oil.

Step 5

To plate, arrange the sautéed pears, place the steaks on top, then layer with the fried eggs and slices of prosciutto. Drizzle with the beef sauce before serving.