Preheat the oven to 60°C.
Season the meat, heat the clarified butter in a frying pan. Brown the meat for approx. 4 mins. on each side, remove from the pan, keep warm.
Heat the clarified butter in the same pan, sauté the shallot, pear and pepper for approx. 2 mins. Pour in the beer and stock, bring to the boil, reduce the heat, reduce to half the amount. Gradually add the butter, season.