Beef Tagliata Recipe

Juicy rib-eye steak, thinly sliced and served with a rich red wine reduction, infused with rosemary.


Prep Time

5 minutes

Cooking Time

20 minutes



Recipe Ingredients

  • 600g-700g beef rib eye
  • Extra virgin olive oil

To make the red wine reduction

  • 1/2 litre good red wine
  • a sprig of fresh rosemary
  • 3/4 bay leaves
  • half a red onion, diced
  • 2 tbsp honey

To serve

  • Rocket
  • Rosa tomatoes
  • Parmesan cheese, grated

Recipe Method

  1. To make the reduction, bring to the boil, wine, herbs and red onion in a saucepan.
  2. Add honey.
  3. Cook until 3/4 tablespoons of liquid remain (after straining).
  4. Coat the steaks in olive oil and cook to your preference (rare, medium rare or well done).
  5. Cut steak into 3cm thick slices and place on a bed of rocket.
  6. Drizzle the wine reduction on top and garnish with grated parmesan and sliced tomatoes.

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