Swiss chard pesto and steak tartare with mustard mayonnaise

Swiss chard pesto



Combine the Santagata extra virgin olive oil, the walnuts, the Swiss chard, the salt and a pinch of sugar.
Use a blender to mix well until it is a creamy consistency.
Finally, add Parmesan.

Steak tartare with mustard mayonnaise

Serves 4:


  • 500g beef fillet
  • 4 tablespoons Santagata extra virgin olive oil
  • 1 tablespoon green peppercorns
  • 2 shallots
  • Juice of one lemon
  • Salt and pepper to taste
  • 1 bunch chives

Mustard Mayonnaise

  • 200 ml Santagata extra virgin olive oil
  • 1 tablespoon tarragon mustard
  • 1 tablespoon Dijon mustard
  • Lemon juice to taste
  • Salt and pepper to taste
  • 2 egg yolks
  • Vinegar to taste


Mince the beef and finely chop the shallots and the chives. Emulsify the lemon juice with the Santagata extra virgin olive oil, salt and pepper. Add all the ingredients to a bowl, combine and dress with the emulsified mixture.
Prepare portions of the tartare on the plates using a food ring.
Combine the two types of mustard, the egg yolks, the lemon juice, vinegar, salt and pepper and prepare a mayonnaise by adding the oil one drop at a time ensuring it combines well. Season to taste.
Place the mayonnaise on top of the tartare and serve with salad.


Morwald Restaurant – Wagram, One Michelin star
Toni Mörwald, born in 1967 to farmers and winemakers Anton and Erika Mörwald, grew up in sunny Feuersbrunn am Wagram, immersed in nature and the production of wine, food and gastronomy. It was here that he also learned about the cycles of his region and its landscapes.
Toni Mörwald was named ‘Chef of the Year’ in 2004, joining the ‘Grand Chefs of the Relais & Châteaux’ in 2006, and was named ‘Euro Toques Master Chef’ in 2008. Today, he is one of the most famous and award-winning chefs in Austria and teaches cuisine and gives culinary advice on Austrian radio and television channels. Over the years, the Mörwald Group has participated in interesting hotel and catering projects, continuing to open its own restaurants.

These recipes are taken from chapter 5 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.