Beef Tagliata


If you fancy an easy starter or a healthy dinner this dish is perfect. ‘Tagliata’ meaning ‘to cut’ in Italian is a variation on the traditional Carpaccio with the beef garnished with a salad of rocket leaves, parmesan cheese and finished with balsamic vinegar. Simple and tasty.

Beef Tagliata
Serves 2
  1. 2 Rump steaks, around 150g each
  2. 50g Rocket leaves, washed
  3. 1 Lemon, halved
  4. Olive oil
  5. Balsamic Glaze, for dressing
  6. Parmesan, for grating
  1. Remove the steaks from the fridge and leave at room temperature for 45 minutes.
  2. Heat a large frying pan or griddle pan over a high heat. Add a tablespoon of olive oil and heat until smoking. Season the steaks and add to the pan, fry for 3-4 minutes per side for medium-rare meat or 5-7 minutes for medium-well. Remove from the pan onto a plate and leave to rest.
  3. Toss the rocket leaves in a bowl with a squeeze of lemon and a drizzle of olive oil.
  4. Slice the steak thinly and lay the slices onto a plate. Place the dressed rocket down the centre and drizzle over a little balsamic glaze. Shave the parmesan over using a vegetable peeler and serve.
Artisan Traveller


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