Perfect for chilly autumn days: homemade tagliatelle with Tyrolean bacon and chestnuts
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
The practical kitchen helper: HANDL TYROL Speck PGI Speck Julienne
Method
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!