Beef: Beef Tagliata with Pesto

Beef Tagliata with Pesto


  • 0.25 tsp. salt
  • a little pepper
  • 1 tbsp. clarified butter
  • 1 club steak (ca. 500 g)
  • 5 cherry tomatoes
  • 50 g rucola (rocket)
  • 20 g Parmesan, finely sliced
  • 3 tbsp. pesto alla genovese
  • a little basil
  • a little sea salt
Order the ingredients from COOP@home


Remove the steak from the fridge approx. 30 mins. prior to frying. Preheat the oven to 60°C to warm the plate. Season the meat. Heat the clarified butter in a frying pan, fry the meat for 3-4 mins. each side and transfer immediately to the warmed plate.

Distribute the tomatoes and rocket on a platter. Slice the meat and lay on top. Top with the pesto and Parmesan. Garnish with basil and Fleur de Sel.


  • Beef
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 2 people
  • Nutrition 584 Kcal