Veal entrecote tagliata

30 - 60 minutes
veal entrecote (loin)


Bring the entrecote to room temperature. Preheat the oven to 200°C (392°F) and heat the bread.

Dab the entrecote pieces dry, put the butter in the frying pan, heat up and cook the entrecotes at high heat. The duration depends on how red you prefer your meat to be. For this tagliata, I wanted the meat red, so I cooked it 1-2 minutes on one side, turned it over, and cooked the other side for 1-2 minutes. You do the same for medium, only a little longer: 2-3 minutes per side. Well-done is also possible, but less preferable in my opinion, certainly for this dish. If you would like it well done, cook it 4 to 5 minutes per side. To turn it, use tongs rather than a fork. When you poke holes in the meat with a fork, it loses its juices, which in turn makes the meat less tender. You should definitely try to prevent that, especially with such a high-quality piece of meat.

After you've cooked the meat to your tastes, wrap it in aluminium foil. This allows it to rest and settle. The juices settle in the meat, there is less moisture loss when the meat is sliced.

You can use this time to make the simple salad. Cut the cherry tomatoes in half. Put a handful of arugula on each plate and top these with the tomatoes. Dress with the balsamic syrup.

Unwrap your meat after 5 minutes and slice it into thin slices. Divide the slices over the salad and top it off with a generous handful of Parmesan.

* I bought this syrup ready-made, but you can also make it yourself by mixing balsamic-vinegar with sugar. Use the ratio 2/3rds of vinegar, 1/3rds of sugar.



  • 2 pieces of (approximately 200 grams per piece) veal entrecote (loin)
  • 40 grams of arugula
  • 125 grams of cherry tomatoes
  • 2 handfuls of Parmesan flakes
  • 50 ml of balsamic syrup*
  • 25 grams of butter
  • half a ciabatta bread

Nutrition values

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