Tagliata with olive butter

Tagliata with olive butter

Total: 3 hr 20 Min. | Active: 35 Min.
gluten-free, Low Carb
Nutritional value / people: 632 kcal
, Fat: 49 g
, Carbohydrate: 2 g
, Protein: 42 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

3 tbsp liquid butter
2 tbsp Marsala wine
½ tsp pepper, ground
2 entrecôtes doubles (approx. 400 g each)
liquid butter for frying
1 tsp salt
a little pepper, ground

Olive butter

100 g butter, soft
25 g pitted black olives
25 g pitted green olives
salt and pepper to taste
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How it's done

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Combine the liquid butter, marsala and pepper, brush the meat with the mixture, cover and leave to marinate in the fridge for approx. 2 hrs.

Preheat the oven to 80°C, warm the platter and plates. Heat the liquid butter in a frying pan. Brown the meat on all sides for approx. 6 mins. Remove the meat from the pan and place on a pre-warmed platter, season. Insert a meat thermometer into one of the steaks.

Cook in the centre of a preheated oven for approx. 45 mins. The core temperature should be approx. 55°C.

Olive butter

Beat the butter for approx. 5 mins. using the whisk on a hand mixer. Finely chop the olives, stir in and season. Refrigerate the olive butter until ready to serve.


Cut the steaks diagonally across the grain into slices approx. 3 cm thick, serve with the olive butter.

Serving suggestion: Polenta and salad.

Good to know
Tip: Replace the olives with dried tomatoes.

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