Tagliata with Olive Butter

Total time: 3hr 20m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 632 Kcal, 42g Protein, 2g Carbohydrates, 49g Fat


  • 3 tbsp. cooking cream
  • 2 tbsp. Marsala wine
  • 0.5 tsp. pepper from the mill
  • 2 entrecôtes doubles (approx. 400 g each)
  • cooking cream to fry
  • 1 tsp. salt
  • a little pepper from the mill
  • Olive Butter
  • 100 g butter, soft
  • 25 g pitted black olives
  • salt and pepper to taste
  • 25 g pitted green olives


  • Combine the liquid butter, marsala and pepper, coat the meat with the mixture, cover and leave to marinate in the fridge for approx. 2 hours.
  • Preheat the oven to 80°C, warm the platter and plates. Heat the liquid butter in a frying pan. Brown the meat on all sides for approx. 6 mins. Remove the meat from the pan and place on a pre-warmed platter, season. Insert a meat thermometer into one of the steaks. Cook in the centre of a preheated oven for approx. 45 mins. The core temperature should be approx. 55°C.
  • Olive Butter

    Beat the butter for approx. 5 mins. using the whisk on a hand mixer. Finely chop the olives, stir in and season. Refrigerate the olive butter until ready to serve.
  • Serve

    Cut the steaks diagonally across the grain into 3 cm thick slices, serve with the olive butter. Serving suggestion: polenta and salad.
  • Tipp:

    Oliven durch getrocknete Tomaten ersetzen.

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