Pasta dishes are just always delicious!
Cut fillet into medallions, lightly pound, season with salt and pepper.
Remove the skin from the pears, cut them in half, remove the seeds, add sugar, cloves, white wine and cinnamon to the pears form and let them boil, cool in the roasting juices.
Sear the fillets well on both sides, place on a rack. To the roast add the crushed peppercorns form, roast leisurely. Extinguish with clear soup and whipped cream, season, strain.
Cut the pears into slices, put them on the fillets, place the Bavaria blu (cut into strips) on top and bake. Serve with pepper sauce and noodles or potatoes.
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