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Bison tournedos with pear bread dumplings and shallot-aniseed purée
1 h 30 m active | 5 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 944
  • Fat about 54g
  • Carbohydrates about 63g
  • Protein about 46g
This is needed
This is needed for 4 people
Pear bread dumplings
  • 250 g lye rolls
  • 50 g pear bread
  • 2 eggs
  • 1 egg yolk
  • 1 shallot, finely chopped
  • 1 tbsp oregano, finely chopped
  • salt, to taste
  • Tasmanian pepper, to taste
  • butter,for frying
  • 3 dl cream
Shallot-aniseed purée
  • 1 tsp aniseed
  • 250 g shallot
  • 2 tbsp crème fraîche
  • salt, to taste
Pepper jus
  • 0.5 dl port
  • 0.5 dl veal stock
  • 1 tbsp vinegar, Fine Food Cipolle Borettane
  • 0.5 dl water
  • 3 tbsp Tasmanian pepper
  • 1 tbsp butter
  • pepper, coarsely crushed
Steaks and garnish
  • 600 g beef entrecôtes
  • 1 tbsp plain cottage cheese
  • 2 pomegranate
  • 50 g pickled onions
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And that's how it's done
And that's how it's done
Pear bread dumplings
Cut the pretzel bun and pear pastries into approx. 1 cm cubes. Add the eggs, yolk, shallot and oregano, season. Pour over the cream and knead everything well. Cover and leave to combine for approx. 30 mins. Place in a cake tin lined with cling film, level off. Cover the cling film and steam for approx. 40 mins. at 100 °C (core temperature 82°C) or bake for approx. 40 mins. in the centre of an oven preheated to 120°C. Remove and chill for approx. 3 hours. Slice into pieces shortly before serving and briefly brown all over in butter.
Shallot-aniseed purée
Roast the shallots in their skins on an oven tray in the centre of an oven preheated to 180 °C for 30-45 mins. Allow to cool a little, squeeze out of the skins and puree with the aniseed. Stir in the crème fraîche, add salt to taste, and strain through a coarse sieve.
Pepper jus
For the pepper jus, bring the veal stock, port, water and vinegar to the boil. Add the pepper. Once the desired sharpness has been reached, strain the pepper. Add the butter and mix with a hand blender until foamy.
Steaks and garnish
Prepare the meat according to the packet instructions.