Beef tagliata with tomato & olive salsa

Beef tagliata with tomato & olive salsa

Total: 28 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 623 kcal
, Fat: 41 g
, Carbohydrate: 11 g
, Protein: 49 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:

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Tomato & olive salsa

6 tbsp balsamic vinegar
6 tbsp olive oil
½ tsp salt
a little pepper
600 g cherry tomatoes, halved
250 g pitted black olives, cut in half
1 onion, finely chopped

Charcoal/gas/electric grill

4 beef entrecôtes (each approx. 200 g)
a little olive oil
½ tsp salt
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How it's done

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Tomato & olive salsa

Combine the balsamic with the oil, season. Add the tomatoes, olives and onion, mix.

Charcoal/gas/electric grill

Brush the entrecôtes with a little oil, grill over/on a medium heat (approx. 200 °C for approx. 4 mins. on each side, place the entrecôtes on a board, cover and leave to rest for approx. 5 mins. Carve the meat across the grain, season with salt and serve with the salsa.

Good to know
Serve with: bread

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