Entrecôte doubles with Guinness-poached pears

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 442 Kcal, 45g Protein, 5g Carbohydrates, 25g Fat


  • Meat
  • 2 entrecôtes doubles (each approx. 400 g and approx. 4 cm thick)
  • 0.5 tsp salt
  • a little pepper
  • 1 tbsp clarified butter
  • Guinness-poached pears
  • shallot, finely chopped
  • 1 tbsp clarified butter
  • 1 pear, cut into segments
  • 0.25 tsp pepper
  • 0.5 dl meat bouillon
  • 30 g butter, cold, cut into pieces
  • 2 dl dark beer (e.g. Guinness)
  • salt and pepper to taste

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  • Meat

    Preheat the oven to 60°C. Season the meat, heat the clarified butter in a frying pan. Brown the meat for approx. 4 mins. on each side, remove from the pan, keep warm.
  • Guinness-poached pears

    Heat the clarified butter in the same pan, sauté the shallot, pear and pepper for approx. 2 mins. Pour in the beer and stock, bring to the boil, reduce the heat, reduce to half the amount. Gradually add the butter, season.
  • Serve with:


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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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