Tagliata with Avocado Mousse


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 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

View these products

Instructions

  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home