Italian beef fillet on rocket with parmesan cheese and olive oil, served with crusty ciabatta

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Probably better known as "Tagliata di Carne" - this dish is always a hit. Juicy medium-rare steak (t-bone, fillet, rump can be used) is served on a bed of rocket and topped with olive oil, black pepper, balsamic vinegar (optional) and parmesan cheese.

Servings: 4

ingredients

1.5kg Beef fillet, 2-4 rump steaks, or 2 large T-bones 2 tablespoons coarsely ground black pepper 1 tablespoon coarse salt 1 tablespoon canola oil 4 cups rocket/arugula 1 lemon, halved 4-8 cherry tomatoes, sliced into quaters 1 Loaf of ciabatta bread High-quality extra-virgin olive oil (for drizzling) High-quality aged balsamic vinegar (for drizzling) Parmigiano-Reggiano cheese shavings

directions

Preheat the oven t 180degrees celcius - this is to reheat the bread.

Then heat a little bit of oil in a large pan, add the beef and grill to medium-rare or medium.  For added flavour you can put a a whole peeled clove of garlic and some fresh rosemary in the pan while grilling.

Remove the beef from the heat and place it aside for a few minutes while you prepare the plates and heat the bread.

In the middle of each plate tower some rocket. Decorate the plate with a few slices of cherry tomatoe. 

Slice beef thinly and divide among the 4 plates. Squeeze lemon over, then drizzle with extra-virgin olive oil and aged vinegar. Sprinkle with salt and pepper. Top with cheese and serve with warm ciabatta.

chef's notes

For the best results use good quality meat, thick cuts.

recipe ratings

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