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Tagliata with olive butter
35 m active | 3 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 632
  • Fat about 49g
  • Carbohydrates about 2g
  • Protein about 42g
This is needed
This is needed for 4 people
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
  • 25 g pitted green olives
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
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.