Tyrolean Beef Steak Tagliata

45 minutes

45 minutes

Ingredients for 4 people:

Steak tagliata:
approx. 1 kg entrecote steak
salt & pepper
4 tbsp olive oil
2 garlic cloves
2 rosemary, branches
1 tbsp butter
fleur de sel

Salad:
200 g lettuce
red chicory
3 beets, precooked

Dressing:
40 g walnut oil
20 g balsamic vinegar
2 tbsp honey
1 tbsp caraway seeds, ground
salt & pepper

Topping:
60 g walnuts
60 g HANDL TYROL Speck PGI Speck Julienne

Garlic bread:
1 baguette
50 ml olive oil
50 g butter, soft
2-3 rosemary, branches
2-3 garlic cloves

Level of difficulty:

Hobby cook

Preparation:

The entrecote steak should be taken out of the fridge at least an hour before cooking, to be at room temperature.

Beets:

Mix all the dressing ingredients together well in a bowl.
Cut pre-cooked and peeled beets into slices or wedges, add them to the dressing and let them marinate.

Garlic bread:

Cut into the baguette every 1 cm, without slicing it completely.
Press garlic cloves and mix well with olive oil and chopped rosemary. Stir in soft butter.
Use a spoon or brush to spread the mixture into the spaces between the baguette. Bake the bread in the oven at 120 °C until crispy.
Salad and bacon topping:
Wash the lettuce and chicory, cut the stalk out of the chicory and tear into individual leaves.
heat the olive oil in a pan and briefly fry the walnut halves together with the bacon hay and toss.

Steak:

Preheat the oven to 100° C top/bottom heat. Cut into four slices across the fibre.
Pat the meat dry with paper towels, brush with olive oil and season with salt and pepper on both sides.
Sear the pieces in a hot pan with olive oil on both sides - about 1 minute per side. Add a small sprig of rosemary and 1 crushed whole clove of garlic for a subtle flavour.
Place the meat on the rack and roast in the oven until cooked to the desired temperature (core temperature of 54°C).
Leave the meat to rest in aluminium foil for approx. 10 minutes.
Heat a little olive oil, 1 tbsp butter, fresh rosemary, a whole clove of garlic and a little salt in a pan. Briefly brown the meat in it, i.e., pour the liquid in the pan over the meat with a spoon.
Remove and cut into thin slices.
Arrange the marinated beetroot on 4 plates. Arrange the lettuce and red chicory on top.
Place the slices of meat on top and garnish with the bacon and nut topping. Drizzle a little marinade over the top.

Tip: Place a drip tray under the meat in the oven to catch the flavoursome gravy!