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

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

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

Guinness-poached pears

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

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.

Good to know
Serve with: Risotto.

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