CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Beef Tagliata

  • Overview
  • Ingredients
    12 items
  • Directions

Its the season for gathering around for a shared meal!  BEEF TAGLIATA, with its tender slices of perfectly cooked steak offers the ideal al fresco dining experience!  It takes minimum effort and will be enjoyed by all.  I love to add LOTS of parmesan shavings to my version of Beef tagliata and often add avocado slices and pine nuts for an extra twist

Serves 2 as a main meal or 4 as a starter

200 g   vine tomatoes or baby rosa tomatoes

20 ml   olive oil

5 ml     brown sugar

400g   sirloin steak, trimmed (2 thick steaks will work well)

60 g    butter

2          garlic cloves, finely chopped

15ml    very finely chopped rosemary

60 g     wild rocket salad

30 g     parmesan shavings

15 ml   freshly squeezed lemon juice

2          avocadoes, peeled, halved and sliced

            Rosemary croutons (see note at end of recipe)

            Extra virgin olive oil for drizzling

            Salt and black pepper for seasoning

 

  • Preheat the oven to 180°C
  • Place the tomatoes on a greased baking tray, season with the sugar, salt and black pepper and drizzle with half of the olive oil. Roast in the oven for about 15 minutes until the tomatoes are tender and start to split.
  • Season the steak with salt and black pepper
  • Heat the rest of the oil in a frying pan on high heat and add the steaks.Cook 2 minutes on each side (must be medium rare).  Remove the steaks and cover with foil to rest for 5 minutes.
  • Wipe the pan clean with paper towel, place the pan on low heat and add the butter, garlic and the rosemary.Cook for about 1 minute – be careful not to let the garlic burn. Remove from the heat
  • Toss the rocket with the lemon juice and add most of the Parmesan shavings and some black pepper.
  • Slice the meat across the grain in about 0,5cm thick slices and spoon half of the pan juices(butter/garlic) over the sliced meat
  • TO SERVE: Divide the rocket salad between 2 or 4 serving plates, top with the meat slices, more parmesan shavings, the vine roasted tomatoes, rosemary croutons and the avocado. Drizzle over the rest of the pan juices.  Garnish with a drizzle of extra virgin olive oil  OR  Serve on a large platter
  • TO MAKE THE ROSEMARY CROUTONS: Cut a few slices of sourdough/ciabata into cubes. Melt 20 g butter and 20 ml olive oil in a frying pan, add some finely chopped rosemary, salt and pepper and the bread cubes.  Cook on medium heat until crispy and golden brown – toss regularly