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 / person: 944 kcal
, Fat: 54 g
, Carbohydrate: 63 g
, Protein: 46 g

Ingredients

4 person

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

Pear bread dumplings

250 g lye roll
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 shallot
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
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

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.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.