for 4 person

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

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.

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