Tagliata di manzo on rocket with pine nuts and parmesan
very easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp Ingredients for 4 people:
- 800 g Fillet of beef (middle piece)
- 6 TABLESPOONS Olive oil
- 50 g Pine nuts
- 9 cherry tomatoes
- 100 g Arugula
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp coarse sea salt
- 7-10 Tbsp freshly ground black pepper
- 50 g freshly sliced Parmesan (e.g. Parmigiano Reggiano, matured for 12 or 24 months)
- 7-10 Tbsp Aluminium foil
Directions
- 1
Preheat oven (electric cooker: 150 °C/recirculating air: 125 °/gas: see manufacturer). Dab the fillet dry. Fry 2 tablespoons of oil in a pan (e.g. grill pan) on all sides for approx. 1 minute. Then fry in a hot oven for approx. 10 minutes (medium rare) to 15 minutes (medium), depending on the cooking method. Let the meat rest in aluminium foil for another 2-3 minutes after frying
- 2
In the meantime, roast pine nuts in a pan without fat. Take them out. Wash and quarter the cherry tomatoes. Clean, wash and shake dry the arugula. Mix lemon juice, salt and pepper, fold in 4 tablespoons of oil. Mix the rocket with the
- 3
Mix the dressing and spread it on four plates. Place the cherry tomatoes on top
- 4
Cut the fillet with a sharp meat knife into nice, not too thick slices. Place the fillet fan-shaped on the salad. Season with sea salt and pepper. Sprinkle with pine nuts and parmesan. Ciabatta tastes good with it
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