Entrecôte doubles with Guinness-poached pears

Entrecôte doubles with Guinness-poached pears

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 442 kcal
, Fat: 25 g
, Carbohydrate: 5 g
, Protein: 45 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


2 entrecôtes doubles (each approx. 400 g and approx. 4 cm thick)
½tsp salt
a little pepper
1tbsp clarified butter

Guinness-poached pears

1tbsp clarified butter
shallot, finely chopped
1 pear, cut into segments
¼tsp pepper
2dl dark beer (e.g. Guinness)
½dl meat bouillon
30g butter, cold, cut into pieces
salt and pepper to taste
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How it's done


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.

Good to know
Serve with: Risotto.

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