1 tsp Hercules beef stock
2 pieces tagliata
Roquefort
half a red onion
cherry tomatoes
endive
1 tbsp mustard
1 tbsp honey
butter
1 tbsp olive oil
pepper and (sea) salt
PREPARATION
1. Make the dressing. Put the honey, mustard and olive oil in a bowl and stir everything well. Add some lemon juice if necessary.
2. Cut the vegetables, halve the tomatoes, cut the red onion into half moons, wash the chicory and chop coarsely.
3. Brush the tagliata with melted butter, in which the stock has been added. Fry your meat on the grill pan and let the meat rest for a while under aluminum foil, cut into fine strips and sprinkle with sea salt.
4. Mix all the vegetables together in a bowl, sprinkle with pieces of roquefort and finish with the strips of tagliata. Pour the dressing over it.