Bison tournedos with pear bread dumplings and shallot-aniseed purée

Bison tournedos with pear bread dumplings and shallot-aniseed purée

Total: 5 hr 10 Min. | Active: 1 hr 30 Min.
Nutritional value / people: 944 kcal
, Fat: 54 g
, Carbohydrate: 63 g
, Protein: 46 g

Ingredients

4 people

Hint:

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.

Pear bread dumplings

250g lye rolls
50g Fine Food Engadiner Birnbrot
2 eggs
1 egg yolk
1 shallot, finely chopped
1tbsp oregano, finely chopped
salt, to taste
Fine Food Tasmanian Pepper, to taste
3dl cream
butter,for frying

Shallot-aniseed purée

250g shallots
1tsp aniseed
2tbsp crème fraîche
salt, to taste

Pepper jus

0.5dl Fine Food Fond de veau concentré
0.5dl port
0.5dl water
1tbsp vinegar, Fine Food Cipolle Borettane
3tbsp Fine Food Tasmanian Pepper
pepper, coarsely crushed
1tbsp butter

Steaks and garnish

600g Fine Food Canadian Bison Tenderloin Steak
2 pomegranates
1tbsp cottage cheese
50g Fine Food Cipolle Borettane
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How it's done

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.

Good to know
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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