{"id":6739,"date":"2014-09-17T20:00:42","date_gmt":"2014-09-17T19:00:42","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=6739"},"modified":"2025-01-16T14:48:10","modified_gmt":"2025-01-16T13:48:10","slug":"tagliata","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/6739\/tagliata\/","title":{"rendered":"James Whelan Butchers: Tagliata"},"content":{"rendered":"<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2014\/09\/Tagliata.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-6740\" title=\"Tagliata from The Irish Beef Book\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2014\/09\/Tagliata.jpg\" alt=\"Tagliata from The Irish Beef Book\" width=\"225\" height=\"169\" \/><\/a>This is Domini Kemp\u2019s version and very good it is too. You can make this with fillet, sirloin,\u00a0striploin or rib-eye.<\/p>\n<p><strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2014\/09\/tagliata.pdf\">Tagliata &#8211; Printer Friendly Download<\/a><\/strong><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>600\u2013800 g <a href=\"https:\/\/www.jameswhelanbutchers.com\/search.php?stext=fillet+of+beef&amp;pg=1\">fillet of beef<\/a> (or <a href=\"https:\/\/www.jameswhelanbutchers.com\/search.php?stext=sirloin+steak&amp;pg=1\">sirloin<\/a>, <a href=\"https:\/\/www.jameswhelanbutchers.com\/search.php?stext=striploin&amp;pg=1\">striploin<\/a> or <a href=\"https:\/\/www.jameswhelanbutchers.com\/search.php?stext=ribeye+steak&amp;pg=1\">rib-eye<\/a>)<\/li>\n<li>salt and pepper<\/li>\n<li>4 good handfuls rocket<\/li>\n<li>8 Portobello mushrooms, peeled and cut into thick slices<\/li>\n<li>Parmesan shavings<\/li>\n<\/ul>\n<p>For the marinade:<\/p>\n<ul>\n<li>100 ml balsamic vinegar<\/li>\n<li>good few sprigs rosemary<\/li>\n<li>8 cloves garlic, peeled<\/li>\n<li>200 ml olive oil<\/li>\n<\/ul>\n<div>Serves 4<\/div>\n<h2>To Cook<\/h2>\n<p>Start by making the marinade. First remove all the leaves from the rosemary\u2014you want a good\u00a0tablespoon of rosemary leaves, even two. In a blender, whizz all the ingredients together. Season\u00a0the marinade, which should be dark and thick. Pour it on top of the beef and leave for a while to\u00a0marinate \u2014 a few hours would be great, or even overnight.\u00a0When you are ready to cook, put the rocket on each plate, along with some Parmesan\u00a0shavings. Heat up a frying pan or griddle pan until it is really hot. And if your pan is a regular\u00a0size, you may need to do this in two batches.<br \/>\nLet the excess marinade run off the beef and then sear and brown it at a very high\u00a0temperature. Turn the steaks over when they release themselves; and when you have great\u00a0colour on them, set them aside to rest.\u00a0Finish cooking any remaining steaks if necessary, otherwise fry the chunky mushrooms and\u00a0pour any remaining marinade on top. They don\u2019t need much cooking. They will absorb the\u00a0marinade and heat up thoroughly till they get slightly charred and burnt at the edges and are\u00a0piping hot. At this stage, you can slice the beef and arrange beef slices and mushrooms on top of\u00a0the rocket and serve straight away.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is Domini Kemp\u2019s version and very good it is too. You can make this with fillet, sirloin,\u00a0striploin or rib-eye. Tagliata &#8211; Printer Friendly Download Ingredients 600\u2013800 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[566,795,792,48,47,794,685,436,687,35,793,791,607],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"This is Domini Kemp\u2019s version and very good it is too. You can make this with fillet, sirloin,\u00a0striploin or rib-eye. 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