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


4 people


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

Pear bread dumplings

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

Shallot-aniseed purée

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

Pepper jus

½ dl Fine Food Fond de veau concentré
½ dl port
½ dl water
1 tbsp vinegar, Fine Food Cipolle Borettane
3 tbsp Fine Food Tasmanian Pepper
pepper, coarsely crushed
1 tbsp butter

Steaks and garnish

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

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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.

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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