for 4 people

To prepare

280 g

Fine Food Angus Sirloin Steak

Crostini

125 g	ricotta
50 g	Fine Food Parmigiano Reggiano DOP, coarsely grated, 1 tbsp set aside
240 g	Fine Food Engadiner Birnbrot, cut into 8 slices, toasted

Blackberries

125 g	blackberries, halved lengthwise
1 tbsp	Fine Food Condimento al miele e allo zenzero
¼ tsp	Fine Food Chile Chipotle

Tagliata

1 tbsp

Fine Food Olio oliva e.v. Bosana

To serve

½ tsp

Fine Food Blue Persian Salt

How it's done

To prepare

Remove the meat from the fridge approx. 30 mins. prior to cooking.

Crostini

Combine the ricotta and Parmesan in a bowl, spread the mixture over the slices of toast.

Blackberries

Mix the blackberries, condimento and chipotle in a small bowl.

Tagliata

Heat the oil in a frying pan. Brown the meat for approx. 2 min. on each side, only turning when a crust has formed. Remove the meat, cover and leave to rest for approx. 5 mins.

To serve

Carve the meat across the grain, season with salt, serve on the crostini with the blackberries, sprinkle with the reserved Parmesan.

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