Recipe Sliced beef with rocket and parmesan of 10-09-2009 [Updated on 28-08-2018]
The tagliata owes its name to the cut that is made at the end of preparation of the piece of meat which is usually a fillet or sirloin of beef at least 4/5 cm thick and cooked on a plate making sure that the meat is well cooked outside and juicy inside. Last night I prepared a nice plate of sliced beef with rocket and parmesan for my love who liked it very much;)
How to make Sliced beef with rocket and parmesan
Heat a drizzle of extra virgin olive oil in a non-stick pan, lay the sirloin in it and brown it evenly, for about 2 minutes per side (I recommend, cooking must be short and be careful not to pierce the fillet while turning it. , so as not to let out the liquids of the meat).
Salt the sirloin at the end of cooking, transfer it to a cutting board and cut it into slices of about 1 cm.
Wash the rocket, dry it and arrange it in serving dishes, so as to create a bed, and season with the balsamic vinegar.
Arrange the sliced slices on the bed of rocket.
Cover everything with parmesan flakes.
Finally, sprinkle the plate of sliced beef with rocket and parmesan with a drizzle of raw extra virgin olive oil, season with pepper and salt and serve immediately.