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Rated 5.0 stars by 1 users
elegant and refreshing way to serve beef fillet, classic Steak Tagliata is
quick to cook and easy to put together. Part meat dish and part salad, this
recipe is ideal to serve in summertime with a robust and full-bodied red wine.
400 - 500g beef fillet
2 cloves garlic, crushed
Coarse ground sea salt and black pepper
250g cherry tomatoes, halved
300g wild rocket, washed
150g Parmesan, shaved
3 tablespoons balsamic reduction
Mix together the garlic and about 3 tablespoons of olive oil and rub all over the beef fillet. Season the meat liberally with salt and pepper.
Place a heavy-based frying pan over high heat and cook the fillet by searing it on both sides for 3-5 minutes per side for medium rare.
Remove the meat from the heat, cover with foil and leave to rest for 5 to 10 minutes. Slice thinly just before serving.
In a mixing bowl, combine the halved cherry tomatoes with 2 tablespoons of the balsamic reduction and a teaspoon of olive oil. Season with salt.
Arrange the wild rocket over a serving platter and spoon over the cherry tomatoes.
Layer the sliced beef fillet over the salad and drizzle with the remaining balsamic reduction.
Scatter over the Parmesan shavings and serve the Tagliata immediatley.
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