Veal with Braised Pears, Roquefort and Sage / Kalbssteak mit geschmorten Birnen, Roquefort und Salbei

Very delicious, but the title isn't correct. Instead it should be something like 'Braised Veal with Roquefort, Sage and Fried Pears'.

We didn't use veal but pork, and that probably was for the better. The meat was already slightly dry - veal would have been a lot drier yet. I think you could either use a t-bone steak to prevent this from happening, or fry the steak, braise the onions at the same time in a pan, then assemble and place under a grill to get the cheese melted. Speaking of cheese, the roquefort was too strong for this dish, though again pork could keep up better than veal would have done. I would suggest using a mild blue cheese or equal amounts of roquefort and mascarpone, or just mascarpone exclusively, as is the case in Falling Cloudberries very similar Pan-fried Veal Chops with Lemon, Sage and Mascarpone (might try that one later this week). Finally, the sauce: could have been a lot thicker!

Yet, all in all, very delicious and well worth the effort if you have the time!