Local Beef Tagliata with Green Apples and Buffalo Mozzarella on Hazelnut Salad Bed

5 from 4 votes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 100 kcal



  • 2 Apples green
  • 4 Buffalo mozzarella
  • 15 Hazelnuts
  • 100 ml Cream
  • 1 bunch Arugula
  • 1 Carrot
  • 2 Onion
  • 1 tbsp Tomato paste
  • 200 ml Grape juice
  • 600 ml Red wine
  • Leftover meat


  • Chop the hazelnuts and cut the mozzarella into small cubes. Cut the apples into thin strips. Wash the rocket and arrange on the plate. Then season the beef fillet with salt and pepper and sear it in a hot pan (about 40sec / each side) and then put it in the oven at 160-180C ° for another 5 minutes. Cut into slices and place on top of the rocket. The apple strips come on top, as well as the hazelnuts and mozzarella pieces. Finally pour the beef fillet sauce over it.


  • Fry various leftover meat (which are cut off from the beef fillet) with carrots and onion pieces (approx. 5 minutes) and then add 1 tablespoon of tomato paste. Stir well again and again and deglaze with red wine after a total of 7-8 minutes (approx. 150ml). Then wait until the red wine has evaporated. Repeat this process 3-4 times. After deglazing, the sauce is made up with 100 ml of grape juice and a little water. The sauce should continue to simmer for about 30 minutes. Finally, the leftover meat, carrots and onions are strained. This sauce is only then seasoned for the first time. If the sauce is a little too thin, it can be thickened with a little corn powder, for example.


Serving: 100gCalories: 100kcalCarbohydrates: 2.7gProtein: 11.3gFat: 2.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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