Beef tagliata wrapped in Speck Alto Adige and baked potatoes

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

     

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  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.

 

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