Tagliata beef on arugula. Beatrice Segoni is a bad-ass former fashion designer who runs the kitchen as executive chef at Borgo. This is our favourite tagliata recipe. Just roast beef, and serve with cheese and arugula!

Beef tagliata with arugula, pamezan, chanterelle mushrooms and polenta with truffle sauce. Nutrition facts label for Beef Tagliata with Radicchio and Arugula. Nutritional Target Map for Beef Tagliata with Radicchio and Arugula. You can have Tagliata beef on arugula using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Tagliata beef on arugula

You need 650 Grams of Sirloin Steak.
Prepare 125 Grams of Parmesan.
It's 400 Grams of Potatoes.
It's 120 Grams of Arugula.
You need 2 Cloves of Garlic.
Prepare 1 of Lemon.
Prepare 0.5 of Chilli.
You need 25 Grams of Pine Nuts.
It's 1 Pinch of salt.
Prepare 2 of rosemary Bunchs.
Prepare 2 Tablespoons of balsamic vinegar.
Prepare 5 Tablespoons of olive oil.

This feature requires Flash player to be installed in your browser. Sometimes simple is best and beef tagliata is one of those dishes. The peppery arugula salad compliments the steak perfectly without stealing the show. Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil.

Tagliata beef on arugula step by step

Rinse the meat with cold water and pat dry. Let it rest at room temperature..
Wash the peppers and bake it at 220 ° C in an oven until it becomes black..
Peel the garlic and chop it. Halve the chilli and cut it small. Press the lemon. Give the garlic, chilli, pine nuts and one tablespoon lemon juice in a blender and puree everything to a creamy mass..
Add two tablespoons of olive oil and 25 grams of finely grated Parmesan cheese. Taste it with salt and pepper. Completed is your spicy pesto..
Wash the potatoes. Cut the potatoes into thin slices from above, without completely cutting through. Place the cuted potatoes on a baking sheet and season them with salt and pepper. Bake the potatoes for 30 to 40 minutes at 200 ° C at top and bottom heat in the oven..
Fry (sauté) the meat on both sides over high heat (one to two minutes on each side). Place the meat in an ovenproof dish and bake it for 15 minutes at 120 ° C at top and bottom heat in the oven. When the meat is done, take it out of the oven, wrap it in foil and let it rest for about five minutes..
Wash the sprigs of rosemary and spin them dry. Stripe the needles off and chop them finely. Peel a clove of garlic and chop it. Brush the potatoes with olive oil and sprinkle them with rosemary and garlic. Give the potatoes again for five minutes in a hot oven..
Wash the arugula and spin it dry..
Make a vinaigrette of lemon juice, two tablespoons balsamic vinegar vinegar, two tablespoons olive oil and a pinch of salt and pepper. Marinate the arugula in the vinaigrette..
Cut the meat into thin slices and place it on a bed of arugula. Sprinkle it on top with grated Parmesan cheese. Serve the meat with baked potatoes and peppers pesto..

Add tomatoes, cheese, and red onion; toss to coat. Beef tagliata: tender beef rib eye, arugula, cherry tomatoes. Looking to amp up your beef stew but unsure where to start? Each salty, fatty bite of beef is balanced by the bitter shock of arugula. And even better, cleaning up only required washing one skillet.