Tagliata
11.06.2015Company: Zátiší Group
Recipe for juicy Tagliata from Filip Vobořil, Žofín Garden Chef
TAGLIATA - Ingredients / 4 servings:
0,8-1 kg beef short loin or
tenderloin, cleaned and rinsed
250 g rucola leaves
120 g Parmesan cheese
1 head of garlic
1 twig fresh rosemary
Extra Virgin olive oil
Coarse sea salt (in mill)
4-colour pepper (in mill)
Directions:
1. Clean and wash the meat, then cut four equal-size portions and sprinkle with salt and pepper.
2. Stir-fry the meat in olive oil on all sides based on thickness, an average of about 2 minutes per side, to lock the juices in and form a tasty crust while keeping the inner parts still raw.
3. Cut the meat in thin slices and serve immediately for “rare” portions or fry the slices in a pan for a while longer for “medium” portions.
4. Heat up the olive oil, crush the garlic head and fry it in the olive oil with the rosemary twig until the garlic is golden brown.
5. Place the slices of meat atop rucola leaves on a plate and drizzle with a few drops of the fragrant olive oil while still hot.
Serving tips:
Decorate with Parmesan shavings and serve with white bbread, such as Ciabata with lemon slices or wedges.
