Pan-fried sirloin with shaved pear, pecan and brown butter

In a griddle pan, heat the butter over medium heat until it foams and turns a nutty brown colour, about 5 minutes. Pour the brown butter into a small bowl and set aside until needed.

To the same griddle pan, add the fresh rosemary leaves and a glug olive oil. Increase the heat to super-high. Once the pan is smoking hot, add 2 sirloin steaks. Sear, done to your liking – rare: 1 minute 30 seconds per side; medium-rare: 2 minutes per side; medium: about 2 minutes 30 seconds per side; well-done: about 3 minutes per side or longer. Season with salt and freshly ground black pepper to taste. Allow to rest, 10 minutes.

Using a vegetable peeler, peel strips off the pear (skin on), discarding the core. Toss the pear shavings with toasted pecan nuts, the brown butter and salt. Slice to serve and top your steaks with the pear. Garnish with microherbs.