James Whelan Butchers: Tagliata

Tagliata from The Irish Beef BookThis is Domini Kemp’s version and very good it is too. You can make this with fillet, sirloin, striploin or rib-eye.

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  • 600–800 g fillet of beef (or sirloin, striploin or rib-eye)
  • salt and pepper
  • 4 good handfuls rocket
  • 8 Portobello mushrooms, peeled and cut into thick slices
  • Parmesan shavings

For the marinade:

  • 100 ml balsamic vinegar
  • good few sprigs rosemary
  • 8 cloves garlic, peeled
  • 200 ml olive oil
Serves 4

To Cook

Start by making the marinade. First remove all the leaves from the rosemary—you want a good tablespoon of rosemary leaves, even two. In a blender, whizz all the ingredients together. Season the marinade, which should be dark and thick. Pour it on top of the beef and leave for a while to marinate — a few hours would be great, or even overnight. When you are ready to cook, put the rocket on each plate, along with some Parmesan shavings. Heat up a frying pan or griddle pan until it is really hot. And if your pan is a regular size, you may need to do this in two batches.
Let the excess marinade run off the beef and then sear and brown it at a very high temperature. Turn the steaks over when they release themselves; and when you have great colour on them, set them aside to rest. Finish cooking any remaining steaks if necessary, otherwise fry the chunky mushrooms and pour any remaining marinade on top. They don’t need much cooking. They will absorb the marinade and heat up thoroughly till they get slightly charred and burnt at the edges and are piping hot. At this stage, you can slice the beef and arrange beef slices and mushrooms on top of the rocket and serve straight away.

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