Beef tagliata wrapped in Speck Alto Adige and baked potatoes - recipe

Course: main course
Style: modern
Level of difficulty: medium
Preparation time: 45 min.
Created by: Consorzio Tutela Speck Alto Adige

     

Print  
   Beef tagliata wrapped in speck over glazed radicchio and baked potatoes
400 g Beef entrecôte or steak 
150 g finely sliced Speck Alto Adige PGI 
1 head of radicchio 
150 g potatoes 
25 g butter
peanut oil
sugar
salt
pepper
rosemary
800 g Beef entrecôte or steak 
300 g finely sliced Speck Alto Adige PGI 
1 or 2 heads of radicchio 
300 g potatoes
50 g butter
peanut oil
sugar
salt
pepper
rosemary
1600 g Beef entrecôte or steak 
600 g finely sliced Speck Alto Adige PGI 
2 or 3 heads of radicchio 
600 g potatoes 
100 g butter
peanut oil
sugar
salt
pepper
rosemary
  

Preparation

Peel the potatoes, cut into small chunks and bake with rosemary and olive oil in the oven until golden brown (approx. 40 min). Wrap the sliced beef entrecôte pieces in Speck Alto Adige PGI, cook both sides in oil, then let sit in the pan for approx. 5-10 minutes. Cook the radicchio in a pan with butter, season with salt and pepper and then dust with some sugar. Bake the meat and potatoes together for an additional 5 minutes in the oven. Arrange the tagliata on a plate with the potatoes and radicchio.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Pork fillet with mustard wrapped in Speck Alto Adige – recipe

Pork fillet with mustard wrapped in Speck Alto Adige PGI

A simple dish with bold flavour

to the recipe

Cheese fondue with Speck Alto Adige PGI

Cheese fondue with Speck Alto Adige PGI

There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!

to the recipe

Red wine fettuccine with leek, Graukäse and Speck Alto Adige - recipe

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?

to the recipe

Fried char wrapped in Speck Alto Adige PGI - recipe

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

to the recipe

French toast with smoked mackerel and Speck Alto Adige - recipe

French toast with speck

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.

to the recipe

Gnocchetti with Speck Alto Adige - recipe

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

to the recipe

Summer skewers with Speck Alto Adige PGI, apple and courgette - recipe

Summer skewers with Speck Alto Adige PGI, apple and courgette

For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette

to the recipe

Creamy broccoli soup with skewers of Speck Alto Adige – recipe

Creamy broccoli soup with skewers of Speck Alto Adige PGI

An irresistible combination: creamy broccoli soup with crispy speck skewers from Speck Alto Adige PGI.

to the recipe

Spelt and rye focaccia with onion and Speck Alto Adige PGI - recipe

Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck

A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.

to the recipe

Warm white cabbage salad - original Speck Alto Adige - recipe

Warm white cabbage and speck salad

This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.

to the recipe