Sliced beef

Sliced beef

Tagliata di manzo

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

This dish reminds me of Tuscany where the good local meat of the Val di Chiana, a valley near Florence, makes very worthwhile eating. It is important here that you do not overcook the meat, as you want it to retain all of its natural succulence.

Ingredients

Quantity Ingredient
8 tablespoons olive oil, for shallow-frying
4 topside steaks, about 200g each
salt

Sauce

Quantity Ingredient
12 tablespoons extra virgin olive oil
2 tablespoons green peppercorns
4 sprigs rosemary, divided into smaller sprigs

Method

  1. Pour enough olive oil into your frying pan to cover the base generously, and heat gently. Salt the steaks, add to the pan and shallow-fry for 5 minutes on each side, until browned but still rare.
  2. In a separate small pan, warm up the extra virgin olive oil, peppercorns and rosemary over a low heat.
  3. To serve, cut the steaks into 2 cm strips. Arrange the steak slices onto four plates and drizzle over the peppery rosemary oil. Buon appetito.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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