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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

Theo Randall


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.

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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


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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From the book: My Simple Italian

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