Steak Tagliata with Roasted Butternut Squash and Chestnuts
Tender, thinly sliced beef fillet meets sweet roasted butternut squash, nutty chestnuts, and fresh salad leaves in this Italian-inspired tagliata. The beef is briefly seared with rosemary to develop a fragrant crust while keeping the center rare. Parmesan adds a savory finish, while the contrast between warm roasted vegetables and tender beef makes every bite interesting.
Roasting the squash concentrates its natural sweetness, while a little chili and cinnamon bring warmth without overwhelming the beef. Chestnuts add a soft, slightly creamy texture that complements the tender meat and the freshness of the salad leaves.
Extra virgin olive oil brings the ingredients together. A small amount helps the squash roast evenly, while EVOO whisked with fresh lemon juice and Dijon mustard creates a smooth, bright dressing. The olive oil softens the lemon's acidity, carries the rosemary and spice aromas, and coats the thin slices of beef without hiding their delicate flavor.
We like serving this tagliata as a generous starter or a light main course for two. Add a slice of crusty sourdough bread or a few roasted potatoes for a more substantial meal.
INGREDIENTS (Serves 2)
For the roasted squash
- 300 g butternut squash, peeled and cut into wedges
- 60 g cooked chestnuts, roughly crumbled
- 10 ml extra virgin olive oil
- 1 g dried chili flakes
- A small pinch of ground cinnamon
- Sea salt and freshly ground black pepper
For the steak tagliata
- 250 g center-cut beef fillet, in one piece
- 1 sprig fresh rosemary, leaves finely chopped
- 5 ml extra virgin olive oil, for searing
- Sea salt and freshly ground black pepper
For the lemon olive oil dressing
- 30 ml extra virgin olive oil
- 20 ml fresh lemon juice
- 10 g Dijon mustard
- Sea salt and freshly ground black pepper
To serve
- 40 g mixed salad leaves, such as rucola, watercress, or radicchio
- 20 g Parmesan cheese, shaved
METHOD
1. Roast the squash
Preheat the oven to 190°C.
Toss the squash wedges with 10 ml extra virgin olive oil, chili flakes, cinnamon, salt, and pepper.
Spread on a baking tray and roast for 25–30 minutes, turning halfway through.
Add the crumbled chestnuts during the final 10 minutes. The squash should be tender and lightly golden, with the chestnuts gently toasted.
2. Prepare the beef
Finely chop the rosemary leaves and mix them with a little sea salt and freshly ground black pepper.
Pat the beef fillet dry, then roll it in the rosemary mixture, pressing gently so the seasoning coats the surface.
3. Sear the beef
Heat a heavy frying pan over high heat until very hot.
Add 5 ml extra virgin olive oil, followed immediately by the beef.
Sear the beef, turning to brown all sides. For a 250 g fillet, allow approximately 3–5 minutes in total, depending on its thickness. For a rare center, aim for an internal temperature of approximately 50–52°C.
Remove from the pan and allow the beef to rest for 5 minutes.
For easier slicing, wrap the cooled beef tightly and refrigerate until firm, or place it in the freezer for 15–20 minutes without allowing it to freeze solid.
4. Prepare the lemon olive oil dressing
In a small bowl, whisk together 30 ml extra virgin olive oil, lemon juice, and Dijon mustard.
Season with salt and pepper.
Whisk until the dressing becomes smooth and lightly emulsified.
5. Slice the tagliata
Using a very sharp knife, slice the beef thinly against the grain.
Aim for slices approximately 3–5 mm thick to preserve the tender texture and characteristic appearance of Italian tagliata.
6. Assemble and serve
Arrange the beef slices across two large plates.
Scatter the roasted squash and chestnuts over the beef.
Drizzle with the lemon olive oil dressing, allowing it to coat both the meat and vegetables.
Finish with fresh salad leaves and shaved Parmesan.
Serve immediately while the squash is slightly warm and the beef is cool.
NUTRITION (Per serving)
- Calories: 497.0 kcal
- Protein: 33.8 g
- Fat: 29.8 g
- Fiber: 5.6 g
Approximate nutritional values.
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