Bison Tournedos with Pear Bread Dumplings and Shallot-Aniseed Purée

5hr 10m
Preparation/cooking time: ca. 90m + Refrigerate: ca. 180m + Bake: ca. 40m

For 4 people

Nutritional Information

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


  • 50 g pear bread
  • 2 eggs
  • 1 egg yolk
  • 250 g shallot
  • 1 tbsp. oregano, finely chopped
  • salt, to taste
  • 0.5 dl water
  • 1 tbsp. vinegar, Fine Food cipolle borettane
  • pepper, coarsely crushed
  • 2 pomegranate
  • 250 g lye roll
  • 3 tbsp. Tasmanian mountain pepper
  • 3 dl cream
  • 1 tbsp. butter
  • 1 tsp. anise
  • 2 tbsp. crème fraîche
  • 0.5 dl veal stock
  • 1 tbsp. cottage cheese
  • 0.5 dl port wine
  • 600 g beef entrecôte
  • 50 g pickled onions

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

Products used in this recipe

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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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