Beef tagliata with a rocket purée, roasted chicory and roast potatoes is a super tasty main course, one that will certainly impress all your guests. It is a sirloin steak seared over a hot flame and cut into slices – hence the name ‘tagliata‘. Cooked this way, the meat will remain tender and pink at the core, slightly grilled on the surface, in short, mouth-watering.

Although it only takes a few ingredients and simple steps to cook it at home, you can sometimes end up with a beef steak that is not at all tender and juicy, too rare or overcooked. This is why it is essential to respect the cooking and resting times, without being in a hurry. Prepared in this way, the beef tagliata will be cooked to perfection, tender and tasty.

We came up with the idea of combining it with a rocket purée, roasted chicory and roast potatoes that are soft on the inside and crispy on the outside. Shall we prepare this delicious main course together?

Beef tagliata with a rocket purée, roasted chicory and roast potatoes – the recipe


  • 400g of sirloin steak
  • A head of late-growing Treviso chicory
  • 20g of almonds
  • 50g rocket
  • 40g grated Grana Padano cheese
  • 300g of potatoes
  • A pinch of bicarbonate of soda
  • extra virgin olive oil, butter as desired
  • salt and ground black pepper as desired
  • rosemary, sage and garlic as desire


  1. Start with the potatoes; wash them and cut into small pieces; transfer to a saucepan and cover with water, bring to the boil together with salt and bicarbonate of soda. Cook for 10 minutes.
  2. Drain and season with oil, salt, garlic and the chopped herbs.
  3. Wash the chicory, separate the leaves and season with oil, salt and pepper.
  4. Transfer the vegetables to the baking tray and bake in a preheated oven at 180°C for 10 minutes. After this time, set the chicory aside and continue cooking the potatoes for another 15 minutes at 200°C.
  5. Prepare the meat by lightly basting it with extra virgin olive oil. Transfer to a very hot non-stick frying pan and sear on both sides, add butter, herbs and garlic. Spoon the cooking juices over the meat from time to time and continue cooking depending on whether you like your meat rare, medium or well done. For a 400g steak it will take about 8 minutes on average, depending on thickness. The core temperature should be around 55°C.
  6. Once cooked to perfection, transfer to a cutting board and seal the steak in a couple of sheets of aluminium foil. The resting time should be equal to the cooking time, so the fibres will relax and the juices will flow towards the centre, leaving the meat succulent and tender.
  7. While the steak is resting, prepare the rocket purée: finely chop the rocket, Grana cheese and almonds together, and then add the oil and salt until a smooth pesto is obtained.
  8. Cut the meat into slices.
  9. Serve the beef tagliata by arranging it as follows: the rocket purée on the base of the plate then add the slices of meat, and the roasted chicory and roast potatoes. Finish with a grinding of pepper and a drizzle of extra virgin olive oil. The dish is ready. Enjoy!

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.