/getattachment/91f0064c-c395-475a-8c59-154def5426c7/Beef-Tagliata.aspx
Beef Tagliata Recipe
Juicy rib-eye steak, thinly sliced and served with a rich red wine reduction, infused with rosemary.
Recipe Ingredients
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600g-700g beef rib eye
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Extra virgin olive oil
To make the red wine reduction
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1/2 litre good red wine
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a sprig of fresh rosemary
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3/4 bay leaves
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half a red onion, diced
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2 tbsp honey
To serve
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Rocket
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Rosa tomatoes
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Parmesan cheese, grated
Recipe Method
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To make the reduction, bring to the boil, wine, herbs and red onion in a saucepan.
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Add honey.
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Cook until 3/4 tablespoons of liquid remain (after straining).
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Coat the steaks in olive oil and cook to your preference (rare, medium rare or well done).
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Cut steak into 3cm thick slices and place on a bed of rocket.
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Drizzle the wine reduction on top and garnish with grated parmesan and sliced tomatoes.
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