Recette: Délicieux Tagliata de Boeuf

Tagliata de Boeuf. Tagliata di manzo or beef tagliata is a famous Italian second course (secondo piatto) consisting of a quickly pan-fried or grilled beef steak, cut into rather thin, oblique slices. It should be cooked rare or medium-rare, it should have a slight crust and it should be still rather red/ deep pink inside. Sometimes simple is best and beef tagliata is one of those dishes.

Book a table at Union Street Cafe tonight. Jeanne Horak-Druiff shares her dazzling beef steak tagliata recipe, perfect for any steak night dinner. The sweet Piccolo vine tomatoes are gently roasted until just burst, the ideal accompaniment to the steak when served with a peppery rocket salad and Parmesan cheese. You can cook Tagliata de Boeuf using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Tagliata de Boeuf

1. You need 200 g of bavette de boeuf.
2. It's 100 g of tout petits pleurotes.
3. You need 2 of CàC d'huile d'olive.
4. It's 1 of CàS de câpres.
5. It's 1 of CàS d'olives.
6. You need 2 of branches d'origan frais.
7. You need of Fleur de sel.

This tagliata recipe sees the classic Italian dish made with watercress instead of the more traditional rocket. The peppery flavour works wonderfully with the tender, perfectly cooked sirloin steak, which is then garnished with a simple dressing and shavings of Parmesan. Serve with potatoes for a fuller meal or enjoy as is for a light main course. If using an outdoor grill, start charcoals and let them burn down about an hour beforehand.

Tagliata de Boeuf step by step

1. Poêlez le boeuf dans un peu d'huile pendant 3 minutes d'un côté et 2 minutes de l'autre..
2. Poêlez les pleurotes à part, jusqu'à coloration..
3. Tranchez finement la viande, étalez-la sur une assiette, salez-la et parsemez de câpres, d'olives, de feuilles d'origan et de pleurotes..
4. Bon Appétit !.

Lightly sprinkle steak with vinegar/oil mixture. Rub the mixture all over the steak. Tagliata is what I make for dinner whenever a fuss-free meal is required. As far as what cut of beef to use, there are several choices. Flank steak is especially good, and not prohibitively expensive. " Tagliata de bœuf aux pommes de terre aux herbes" On the other side of the table, a tagliata di manzo composed of slices of rare beef on a bed of parmesan flakes and vegetables.