Bison tournedos with pear bread dumplings and shallot-aniseed purée

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

For 4 people

Nutritional Information

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


  • 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 mountain pepper, to taste
  • 3 dl cream
  • butter,for frying
  • 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
  • 0.5 dl water
  • 1 tbsp vinegar, Fine Food Cipolle Borettane
  • 3 tbsp Tasmanian mountain pepper
  • pepper, coarsely crushed
  • 1 tbsp butter
  • Steaks and garnish
  • 600 g beef entrecôtes
  • 1 tbsp plain cottage cheese
  • 2 pomegranate
  • 50 g pickled onions

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  • 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.
  • Serve:

    Plate up the dumplings and the meat and purée. Pour over the pepper jus and garnish with pomegranate and cottage cheese. Add 50 g Fine Food Borettane onions, quartered, to garnish.

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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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