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


  • Marinade
  • 3 tbsp liquid butter
  • 2 tbsp Marsala wine
  • 0.5 tsp pepper, ground
  • 2 entrecôtes doubles (approx. 400 g each)
  • Niedergaren
  • liquid butter for frying
  • 1 tsp salt
  • a little pepper, ground
  • Olive butter
  • 100 g butter, soft
  • 25 g pitted black olives
  • salt and pepper to taste
  • 25 g pitted green olives

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  • Marinade

    Combine the liquid butter, marsala and pepper, brush the meat with the mixture, cover and leave to marinate in the fridge for approx. 2 hrs.
  • Niedergaren

    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 slices approx. 3 cm thick, serve with the olive butter. Serving suggestion: Polenta and salad.
  • Tip:

    Replace the olives with dried tomatoes.

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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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