Sliced beef

Sliced beef

Tagliata di manzo

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

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

Sauce

Quantity Ingredient
12 tablespoons extra virgin olive oil
2 tablespoons green peppercorns
4 rosemary sprigs, 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 4 plates and drizzle over the peppery rosemary oil. Buon appetito!

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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