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Entrecôte with pear and Gorgonzola from the Beefer

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Ingredients for 1 servings:

  • 300 g entrecote(s) (dry aged)
  • 1 pear(s)
  • 50g Gorgonzola

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Slice the pear. Grill the entrecôte on both sides in the Beefer for about 40 seconds per side. Then remove and keep warm in the oven at 80 degrees Celsius for 20 minutes. Then top the steak with the Gorgonzola and pear slices and place it under the Beefer for another 30 seconds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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