Beef tagliata with pesto

Beef tagliata with pesto

Total: 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 584 kcal
, Fat: 36 g
, Carbohydrate: 2 g
, Protein: 64 g

Ingredients

2 people

Hint:


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
kochen@bettbossi.ch

1 Fine Food Angus Clubsteak (approx. 500 g)
¼tsp salt
a little pepper
1tbsp clarified butter

Salad

5 cherry tomatoes
50g rocket
3tbsp Fine Food Pesto con Basilico Genovese D.O.P.
20g Parmesan, finely sliced
a little basil
a little Fine Food Messolongi Fleur de Sel
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How it's done

Remove the steak from the fridge approx. 30 mins. prior to frying. Preheat the oven to 60°C to warm the plate. Season the meat. Heat the clarified butter in a frying pan, fry the meat for 3-4 mins. each side and transfer immediately to the warmed plate.

Salad

Distribute the tomatoes and rocket on a platter. Slice the meat and lay on top. Top with the pesto and Parmesan. Garnish with basil and Fleur de Sel.

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