Prime Angus, Beef Tagliata

Prime Angus Certified, Beef Tagliata

Grilled  Beef  Tagliata

Prep Time :  1 Hour

Cook Time : 30 Minutes

Serves : 6

Ingredients :

To Marinade the Beef Tagliata  :

• 1 cup balsamic vinegar
• 1/2 cup whole fresh rosemary needles
• 8 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1.5 Kg. Fresh Beef Tagliata
• kosher salt and freshly ground black pepper

You will also need

• 4 ounce wedge of Parmigiano-Reggiano
• 8 cups loosely packed arugula
• Sea salt
• Aged Balsamic Vinegar
• Extra-virgin Olive oil
• 4 Porcini mushrooms

For the Lemon Vinaigrette:

• 1/4 cup mince shallots
• 1 lemon (juice and zest)
• 1 tablespoon champagne vinegar
• 1 teaspoon kosher salt or to taste
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper, or to taste

Directions :

For the Beef Tagliata

• • Combine the balsamic vinegar, rosemary and garlic in the bowl of a food processor, and pulse until the rosemary is finely chopped.
  • Add the olive oil and pulse until all the ingredients are combined.
  • Season marinade with salt and pepper.
  • Place the steaks in a large bowl or nonreactive baking dish. Pour the marinade over and turn to coat them on all sides.
  • Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight.

Making the Lemon Vinaigrette:

• Combine the shallots, lemon juice and zest, vinegar, and salt in a small bowl.
• Set the bowl aside for 5 to 10 minutes to marinate the shallots.
• Add the olive oil in a slow, steady, stream, whisking constantly to combine.
• Stir in the pepper.
• Taste for seasoning and add more salt or pepper, if desired.
• Cooking the Beef Tagliata
• Remove the Beef Tagliata from the refrigerator and bring to room temperature before grilling.
• Preheat grill pan or heavy-bottomed skillet over high heat.
• Remove the beef  from the marinade, discard the marinade, and generously season the beef with salt and pepper on both sides, using about one teaspoon of salt per 500 grams of meat.
• Put the beef tagliata on the grill pan and cook until the meat is seared and deep brown on all sides, 5 to 6 minutes per side for medium rare.
• Remove the beef tagliata to a platter or cutting board and leave to rest for about 5 minutes before slicing.
• Use a sharp knife to carve the meat diagonally against the grain into 1/2-inch thick slices.
• While the meat is resting, use a large knife or shaver to cut the wedge of Parmiagiano-Reggiano into very thin slices.
• Put the arugula in a large, wide bowl, sprinkle with salt and toss gently to distribute evenly.
• Drizzle the vinaigrette and toss gently to coat the leaves.
• Taste for seasoning and add more salt or vinaigrette, if desired.
• To serve plate beef tagliata with dressed arugula on the side.
• Drizzle with aged  balsamico reduction and olive oil.
• Shave porcini mushrooms and Parmiagiano-Reggiano onto the dish.