Beef tagliata wrapped in speck over glazed radicchio and baked potatoes
Time to prepare: 40 min.
4 servings
Whoever likes meat will love this dish! The unique taste of South Tyrolean Speck gives the finishing touch to the beef tagliata.
Ingredients
4 servings
800 g beef entrecôte or steak
300 g finely sliced Speck Alto Adige PGI
1 or 2 heads of radicchio with the South Tyrolean seal of quality
300 g potatoes with the South Tyrolean seal of quality
50 g butter with the South Tyrolean seal of quality
peanut oil
sugar
salt
pepper
rosemary
Preparation
Time to prepare: 40 min.
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, 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.
