Bison Tournedos with Pear Bread Dumplings & Shallot Aniseed Puree

Total time: 5hr 10m
Preparation Time: 90m

For 4 people

Nutritional Information

Contains 944 Kcal, 46g Protein, 63g Carbohydrates, 54g Fat


  • Birnenweggen Balls
  • 250 g lye bread
  • 50 g pear bread
  • 2 eggs
  • 1 egg yolk
  • 1 shallot, finely chopped
  • 1 tbsp. oregano, finely chopped
  • salt, to taste
  • Tasmanian mountain pepper, to taste
  • 3 dl cream
  • butter, to fry
  • Anise Shallot Puree
  • 1 tsp. anise
  • 250 g shallot
  • 2 tbsp. crème fraîche
  • salt, to taste
  • Pepper Jus
  • 0.5 dl port wine
  • 0.5 dl veal stock
  • 0.5 dl Water
  • 1 tbsp. vinegar, Fine Food cipolle borettane
  • 3 tbsp. Tasmanian mountain pepper
  • pepper, coarsely crushed
  • 1 tbsp. butter
  • Steak & Accompaniements
  • 600 g beef entrecôte
  • 1 tbsp. cottage cheese
  • 2 pomegranate
  • 50 g pickled onions

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  • Birnenweggen Balls

    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.
  • Anise Shallot Puree

    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.
  • Steak & Accompaniements

    Prepare the meat according to the packet instructions.
  • Servieren:

    Knödel auf die Teller geben, ebenfalls Fleisch und Püree. Pfefferjus darübergeben, mit Granatapfel und Hüttenkäse garnieren. 50 g Fine Food Borettanezwiebeln, geviertelt, als Garnitur dazugeben.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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