Start by peeling the pears and turnips and cutting them into quarters. Peel the onions. Sauté the vegetables and pears in a pan with olive oil.
Then, pour the broth or water on the vegetables and fruit and let it evaporate. Season with salt and pepper and oregano.
Finally, grill the entrecotes in a pan with olive oil for 2-3 minutes on each side.
Servings 0