Remove the entrecote from the box before roasting and leave to rest in the foil at room temperature for about 1 hour.
Then unpack the meat and pat it dry. Cut the meat into 6 steaks.
Peel and cut onions. Wash the pear, cut into eighths and remove the core. Wash and halve the chicory. Slightly crush the clove of garlic with a knife.
Prepare the risotto according to the package.
Heat the olive oil in a pan and fry the entrecôtes with onions and garlic. Turn the meat over after 4 to 5 minutes and finish cooking for 3 to 4 minutes. Wrap the meat in aluminum foil and let it rest for 5 minutes.
Remove the onions from the pan and set aside, discard the garlic.
Fry pear slices and chicory halves in the remaining fat for 3 minutes. Season with salt, pepper, honey and lemon juice, turn and cook for 1 minute.
Remove the entrecote from the foil and season with salt and pepper. Serve with chicory, pear slices and risotto and serve.