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Tagliata with avocado mousse
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 422
  • Fat about 32g
  • Carbohydrates about 4g
  • Protein about 27g
This is needed
This is needed for 4 people
  • 1 avocado, cut into chunks
  • 2 tbsp crème fraîche
  • 0.5 tsp lemon juice
  • 0.5 dl full cream, whipped until stiff
  • 2 pinches salt
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 0.5 red chicory, cut into strips
  • 0.25 tsp sugar
  • 400 g beef rump (approx. 4 cm thick)
  • 1 tbsp olive oil
  • 2 tbsp pine nuts, toasted
  • 30 g Pecorino (Italian sheep's cheese), finely shaved
  • a little sea salt
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And that's how it's done
And that's how it's done
Puree the avocado, crème fraîche, lemon juice and salt. Fold in the cream, cover and refrigerate until ready to serve.
Combine the lemon juice, oil, sugar and salt in a bowl, mix together with the red chicory.
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 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.