Ingredients
serves 4
topping:
- 3 tbs of breadcrumbs
- 1-2 cloves of crushed garlic
- 1 tbs of green peppercorns, coarsely chopped
- approx. 175 g of Tilsiter cut into 4 slices
- 4 flakes of butter
onions and pumpkin:
- 200 g of onions, cut into wedges
- 400 g of pumpkin, such as Orange Knirps, peeled, seeded and cut into wedges
- cooking butter or cooking cream
- approx.100 mL of vegetable stock
- pepper from a mill
entrecôtes:
- 4 entrecôtes of about 200 g each
- cooking butter or cooking cream
- salt and pepper
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
topping:
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1 Mix the bread crumbs, garlic and pepper for the topping.
onions and pumpkin:
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2 Sauté the onion and pumpkin in the butter, stirring occasionally. Add the stock, cover, cook until just soft and season.
entrecôtes:
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3 Sear the entrecôtes on both sides in the butter for 2-3 mins. Put on an ovenproof plate and season.
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4 Lay the cheese on the entrecôtes and sprinkle on the breadcrumb mix, followed by butter flakes. Gratinate briefly under the grill or in the upper half of the oven, preheated to 250°C.
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5 Dish up the onions and pumpkin on warmed plates and serve the entrecôtes on top.
Bon
Appétit
Appétit
