Beef Tagliata with Pesto


30m
Preparation/cooking time: ca. 30m

Servings
For 2 people


Nutritional Information

Contains 584 Kcal, 64g Protein, 2g Carbohydrates, 36g Fat


Ingredients

  • 1 club steak (ca. 500 g)
  • 0.25 tsp. salt
  • 1 tbsp. clarified butter
  • a little pepper
  • 5 cherry tomatoes
  • 50 g rucola (rocket)
  • 20 g Parmesan, finely sliced
  • 3 tbsp. pesto alla genovese
  • a little basil
  • a little sea salt

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Instructions

  • 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.
  • 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.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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