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 pieces
  • 2 tbsp. crème fraîche
  • 0.5 tsp. lemon juice
  • 0.5 dl full fat cream, whipped until stiff
  • 2 pinches salt
  • Salad 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 rumpsteak (ca. 4 cm dick)
  • 1 tbsp. olive oil
  • 2 tbsp. pine nuts, roasted
  • 30 g pecorino (Italian sheep cheese), finely sliced
  • 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.
  • Salad 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 pre-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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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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