Tagliata with avocado mousse

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 422 Kcal, 27g Protein, 4g Carbohydrates, 32g Fat


  • Mousse
  • 1 avocado, cut into chunks
  • 2 tbsp crème fraîche
  • 0.5 tsp lemon juice
  • 0.5 dl full cream, whipped until stiff
  • 2 pinches salt
  • Dressing
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 0.5 red chicory, cut into strips
  • 0.25 tsp sugar
  • Meat
  • 400 g beef rump (approx. 4 cm thick)
  • 1 tbsp olive oil
  • 2 tbsp pine nuts, toasted
  • 30 g Pecorino (Italian sheep's cheese), finely shaved
  • a little sea salt

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  • Mousse

    Puree the avocado, crème fraîche, lemon juice and salt. Fold in the cream, cover and refrigerate until ready to serve.
  • Dressing

    Combine the lemon juice, oil, sugar and salt in a bowl, mix together with the red chicory.
  • Meat

    Remove the meat from the fridge approx. 30 mins. prior to cooking. Preheat the oven to 60°C, warm the platter and plates. Heat the oil in a frying pan. Fry the meat for approx. 4 mins. on each side, remove the meat from the pan, season with salt and place on the warmed platter, keep warm for approx. 5 mins. Plate up the mousse, carve the meat diagonally across the grain, serve with the salad. Sprinkle the pine nuts, Pecorino and Fleur de Sel over the top.

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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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