Beef tagliata is one of my favourite recipes - succulent beef with salty parmesan, peppery rockey and a sweet thick balsamic glaze. It's the perfect dinner party meal - serve it with potatoes, or if you prefer, as it is with a little bread.
- 4 x 200g beef steaks (or use a long cut of beef joint, off the bone)
- 400g rocket leaves
- 4 tbsp. extra-virgin olive oil
- 2 tbsp. lemon juice.
- 200g parmesan shavings
- 1 garlic clove
- Salt and pepper
- Olive oil
- 225ml balsamic vinegar
- 1 tbsp. runny honey
- 1 bay leaf
- 1 sprig of rosemary
Heat a griddle pan over a high heat. Once hot, rub the steaks with oil and season with salt and pepper. Add the steaks to the pan and fry for 2-5 minutes on either side or until cooked to your liking. Remove the steaks from the pan once cooked and leave under foil to rest for 5 minutes. Once rested, slice the garlic clove in half and rub all over the steaks.
Once rested, slice the steaks on the diagonal and divide between 4 plates. Toss the rocket leaves with 4 tbsp. oil and 2 tbsp. lemon juice and season to taste. Pile on top of the steaks and finish with parmesan shavings and a hefty drizzle of balsamic glaze - recipe below.
Balsamic glaze recipe: Place balsamic vinegar, honey, bay leaf and rosemary into a heavy-bottomed saucepan. Bring to a low boil. Reduce heat to a very low simmer and let the balsamic vinegar reduce. After half an hour it should be syrupy. If you like, reduce the vinegar further to get a thicker texture. Before using, pass through a sieve.