Beef tagliata with tomato & olive salsa

Total time: 28m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 623 Kcal, 49g Protein, 11g Carbohydrates, 41g Fat


  • Grilled tagliata
  • 2 beef entrecôtes (approx. 210 g each)
  • a little olive oil
  • Tomato & olive salsa
  • a little pepper
  • 3 tbsp olive oil
  • 300 g cherry tomatoes, halved
  • 3 tbsp balsamic vinegar
  • 2 pinches salt
  • 0.5 onions, finely chopped
  • 125 g black olives, pitted

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  • Grilled tagliata

    Brush the entrecôtes with a little oil. Charcoal/gas/electric grill: Grill the entrecôtes 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.
  • Tomato & olive salsa

    Combine the balsamic with the oil, season. Add the tomatoes, olives and onion, mix. Carve the meat across the grain and serve with the salsa, season with salt.
  • Serve with:

    Fresh pagnol bread

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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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