Beef tagliata with mushrooms: the perfect recipe
Beef tagliata with mushrooms: the perfect recipe
A simple but sophisticated main course.
Equipment
- Pan
- Grill
Ingredients
- 600 g Beef sirloin
- 200 g Mixed mushrooms (porcini, champignon)
- 1 sprig Rosemary
- 1 clove Garlic
- to taste Extra virgin olive oil
- to taste Coarse salt
- to taste Parsley (chopped)
Instructions
- Clean the fresh mushrooms.
- Coarsely chop them.
- Sauté a clove of garlic in a pan with extra virgin olive oil and rosemary.
- Add the mushrooms, let them brown slowly for about 8 min and season with salt to taste.
- Once the mushrooms are ready, heat the grill.
- When the grill is hot, cook the meat about 6-7 min per side.
- After that, let the meat cool slightly then cut it into slices.
- Arrange the meat with mushrooms on a serving platter.
- Garnish to taste with parsley and rosemary.
Beef tagliata with mushrooms is a very versatile recipe, as we are free to choose the kind of mushrooms we like best: champignon, porcini, or a mix of these. Frozen mushrooms are also great!
Beef tagliata with mushrooms: a few tips
Here are the secrets that will make a success of your beef tagliata:
- If you choose to use fresh mushrooms, clean them well with a damp cloth but don’t use too much water and, above all, do not soak them, as they would be irreparably damaged.
- If you use frozen mushrooms, do not thaw them before cooking as they would release too much water, but rather place them directly in a pan with garlic, hot EVO oil and rosemary, then sauté them.
- If you choose to use porcini mushrooms in brine, there is no need to cook them. Just add chopped garlic and parsley.
- It is advisable to keep the meat at room temperature for half an hour before cooking to prevent it from lowering the temperature of the griddle.
- You will need to use a grill or a griddle to cook your tagliata to perfection.
The secret to a good tagliata? Extra virgin olive oil.
Beef tagliata should be seasoned when raw, and of course it is necessary to choose the best of oils: extra virgin olive oil, a valuable ally in the kitchen and an excellent natural supplement, for several reasons:
- It is light, easily digestible and will not weigh on your liver.
- It is rich in oleic acid and controls cholesterol levels.
- It contains polyphenols and vitamin E, which delay the aging process and stimulate brain functions.
- Because of its high smoke point (210°C) it is the best choice when cooking at high temperature.
The strong flavor of the steak requires an equally powerful seasoning: for this recipe we selected Olio Extra Vergine Il Casolare Fruttato Intenso, which will enhance the taste of our tagliata.
You are now aware of all the secrets that you need for success. Bon appétit!
