Entrecôte with pepper cheese topping, onions and pumpkin

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serves 4


  • 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


  • 4 entrecôtes of about 200 g each
  • cooking butter or cooking cream
  • salt and pepper

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  1. 1 Mix the bread crumbs, garlic and pepper for the topping.

onions and pumpkin:

  1. 2 Sauté the onion and pumpkin in the butter, stirring occasionally. Add the stock, cover, cook until just soft and season.


  1. 3 Sear the entrecôtes on both sides in the butter for 2-3 mins. Put on an ovenproof plate and season.
  2. 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.
  3. 5 Dish up the onions and pumpkin on warmed plates and serve the entrecôtes on top.

Cheese in this recipe