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Sliced ​​beef with rocket and parmesan

Sliced ​​beef with rocket and parmesan

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;)

Method

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.

Video: Tagliata di Manzo con Rucola e Grana (September 2020).