Beef tagliata wrapped in speck over glazed radicchio and baked potatoes
Whoever likes meat will love this dish! The unique taste of South Tyrolean Speck gives the finishing touch to the beef tagliata.
- Persons: 4
- 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
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.
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