Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tagliata beef on arugula. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This is our favourite tagliata recipe. Just roast beef, and serve with cheese and arugula! The umami of beef and Parmigiano Reggiano blend together in your mouth to create a very strong umami. This is good for both the main course and appetizer.
Tagliata beef on arugula is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Tagliata beef on arugula is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have tagliata beef on arugula using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Tagliata beef on arugula:
- Prepare 650 Grams Sirloin Steak
- Prepare 125 Grams Parmesan
- Take 400 Grams Potatoes
- Take 120 Grams Arugula
- Take 2 Cloves Garlic
- Make ready 1 Lemon
- Prepare 0.5 Chilli
- Prepare 25 Grams Pine Nuts
- Prepare 1 Pinch salt
- Prepare 2 rosemary Bunchs
- Get 2 Tablespoons balsamic vinegar
- Get 5 Tablespoons olive oil
Nutrition facts label for Beef Tagliata with Radicchio and Arugula. Nutritional Target Map for Beef Tagliata with Radicchio and Arugula. This feature requires Flash player to be installed in your browser. Beef tagliata: tender beef rib eye, arugula, cherry tomatoes.
Steps to make Tagliata beef on arugula:
- Rinse the meat with cold water and pat dry. Let it rest at room temperature.
- Wash the peppers and bake it at 220 ° C in an oven until it becomes black.
- Peel the garlic and chop it. Halve the chilli and cut it small. Press the lemon. Give the garlic, chilli, pine nuts and one tablespoon lemon juice in a blender and puree everything to a creamy mass.
- Add two tablespoons of olive oil and 25 grams of finely grated Parmesan cheese. Taste it with salt and pepper. Completed is your spicy pesto.
- Wash the potatoes. Cut the potatoes into thin slices from above, without completely cutting through. Place the cuted potatoes on a baking sheet and season them with salt and pepper. Bake the potatoes for 30 to 40 minutes at 200 ° C at top and bottom heat in the oven.
- Fry (sauté) the meat on both sides over high heat (one to two minutes on each side). Place the meat in an ovenproof dish and bake it for 15 minutes at 120 ° C at top and bottom heat in the oven. When the meat is done, take it out of the oven, wrap it in foil and let it rest for about five minutes.
- Wash the sprigs of rosemary and spin them dry. Stripe the needles off and chop them finely. Peel a clove of garlic and chop it. Brush the potatoes with olive oil and sprinkle them with rosemary and garlic. Give the potatoes again for five minutes in a hot oven.
- Wash the arugula and spin it dry.
- Make a vinaigrette of lemon juice, two tablespoons balsamic vinegar vinegar, two tablespoons olive oil and a pinch of salt and pepper. Marinate the arugula in the vinaigrette.
- Cut the meat into thin slices and place it on a bed of arugula. Sprinkle it on top with grated Parmesan cheese. Serve the meat with baked potatoes and peppers pesto.
This feature requires Flash player to be installed in your browser. Beef tagliata: tender beef rib eye, arugula, cherry tomatoes. Sliced beef tagliata salad on a plate, free space. top view sliced beef with rustic roasted potatoes. Traditional Italian tagliata di manzo with lettuce and tomatoes on an old rustic black board. Roast beef salad with mixed greens.
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