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Tagliata with artichoke salad
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 413
  • Fat about 25g
  • Carbohydrates about 20g
  • Protein about 32g
This is needed
This is needed for 4 people
Artichoke salad
  • 3 tbsp olive oil
  • 0.25 bunch flat-leaf parsley, roughly chopped
  • 3 tbsp lemon juice
  • 0.25 tsp salt
  • a little pepper
  • 40 g Parmesan, shaved into strips using a peeler
  • 6 artichokes
Tagliata
  • 2 beef entrecôtes (each approx. 200 g)
  • 0.5 tsp fennel seeds, finely crushed using a mortar and pestle
  • 0.25 tsp salt
  • a little pepper
  • 2 tbsp olive oil
  • 1 tbsp clarified butter
  • 0.25 tsp sea salt
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And that's how it's done
And that's how it's done
Artichoke salad
Combine the lemon juice, oil and parsley in a bowl, season. Remove the bottom 3-4 rows of leaves from the artichokes and trim the remaining tips by approx. half, quarter the artichokes, remove the fuzzy centres. Cut the artichokes into thin slices, immediately add to the dressing, mix. Mix in the parmesan.
Tagliata
Remove the meat from the fridge approx. 30 mins. prior to cooking. Mix the fennel seeds, salt and pepper, use to season the meat. Heat the clarified butter in a frying pan, brown the meat for approx. 2 mins. on each side, only turning when a crust has formed. Cover the meat and leave to rest for approx. 5 mins. Carve the meat across the grain, serve with the artichoke salad. Drizzle oil over the meat, season with salt.