Tagliata Di Manzo
Tagliata di manzo from My Simple Italian cookbook is a beautiful beef fillet recipe, perfect for hosting. The beef is enhanced with balsamic vinegar and thyme.
From the book
My Simple Italian
100 foolproof recipes for classic Italian dishes
Simple, fresh ideas for midweek dinners
Comforting recipes for traditional home cooking
Introduction
This is a great way to serve a seared piece of fillet. The crusting of the thyme and sea salt on the outside gives it a lovely flavour and texture. Being such a simple dish, it is all about good ingredients – the tomatoes should be sweet and the Parmesan fresh. If you have some good balsamic vinegar, use it on this because it will work really well with the other ingredients.
Ingredients
| 1 x 500g | piece of beef fillet (tail) |
| 4 tbsp | extra virgin olive oil |
| 1 tsp | chopped thyme |
| 150g | Datterini or cherry tomatoes, cut into quarters |
| 100g | wild rocket |
| Juice of ½ lemon | |
| 1 tsp | aged balsamic vinegar |
| 75g | Parmesan cheese shavings |
| Sea salt and freshly ground black pepper |
Method
Rub the fillet with 1 tablespoon olive oil, then sprinkle over the thyme and season with salt and pepper.
Heat a heavy-based frying pan. Add the fillet and cook for 3-4 minutes, turning frequently to ensure an even searing that gives the meat a browned crust. Remove from the pan and leave to rest for 3 minutes.
Meanwhile, combine the tomatoes and rocket in a large bowl. Add the remaining olive oil and the lemon juice. Season to taste. Toss gently together, then spread the rocket and tomatoes on a large plate.
Thinly slice the beef and arrange on top of the rocket and tomatoes. Drizzle the balsamic vinegar over the beef and add a grinding of black pepper. Finish with the Parmesan shavings.
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