for 4 person

Meat

2	entrecôte double (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

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.

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