Step 1

Melt butter in large, non-stick skillet over medium high heat. Add onion and season with salt and pepper; cook until soft, about 4 minutes. Add apple, pear and ginger and cook until the fruit starts to turn golden. Stir in sage, then deglaze pan with 1/4 cup of wine. Add cider. Bring to boil and simmer until reduced by about half. Remove from heat and keep warm.

Step 2

Heat oil in cast-iron skillet. While oil heats, pat steaks dry with a paper towel and season with salt and pepper. When oil is almost smoking, add steaks and cook to desired degree of doneness, turning once.

Step 3

While steak cooks, chop blue cheese together with pecans to get a crumb-like mixture. Set aside.

Step 4

When steaks are done, remove to platter to keep warm. Deglaze skillet with remaining 1/4 cup white wine, scraping up any brown bits from the skillet. Pour this into the onion, apple, pear skillet. Mix well.

Step 5

To serve, spoon some of the onion/fruit mixture onto a platter. Place steaks on this, then top steaks with remaining onion/fruit mixture, spooning any sauce over all. Top all with blue cheese/pecan mixture, and garnish platter with whole sage leaves. Serve immediately.