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Sharing our food heritage with you

Beef Tagliata with Rocket & Parmesan

Beef Tagliata with Rocket & Parmesan
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Beef Tagliata with Rocket & Parmesan

September 25, 2020
: 2
: 10 min
: 10 min
: 20 min
: easy

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Ingredients
  • 2 (about 175g each) rump or porterhouse steaks, fat and sinew trimmed
  • 60ml (1/4 cup) extra virgin olive oil, plus extra to drizzle
  • 1 tablespoon crushed black peppercorns
  • 250g cherry tomatoes
  • Caster sugar, to sprinkle
  • 20ml (1 tablespoon) balsamic vinegar
  • 75 ml Extra Virgin Olive Oil
  • 100g wild rocket
  • 6 baby bocconcini, sliced
  • 80g parmesan, preferably Parmigiano Reggiano*, shaved
Directions
  • Step 1 Brush the steaks with one tablespoon of oil
  • Step 2 sprinkle with peppercorns to coat.
  • Step 3 Preheat oven to 180°C. Cut tomatoes in half and place on a tray. Drizzle with oil. Season. Sprinkle with sugar.
  • Step 4 Roast until slightly wilted, then set aside to cool.
  • Step 5 Heat one tablespoon of oil in a pan over high heat. When hot, add the steaks and sear quickly for 1-2 minutes
  • Step 6 each side (this will be rare). Reserve the pan juices and set the steaks aside to rest. Combine remaining oil and
  • Step 7 vinegar in a small bowl and season with salt.
  • Step 8 Stir in the pan juices. Place the rocket in a bowl/plate and add tomato and bocconcini. Slice the steaks into very
  • Step 9 thin strips and toss with the salad and dressing. Serve in bowls/plate garnished with the parmesan.


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