BEEF TAGLIATA WITH SALSA VERDE

SERVES 6

 

Gaggenau Appliance: Combi Stem Oven – Sous Vide

Settings: 58ºC – for medium rare

Cooking Time: 60 minutes

Preparation Time: 20 minutes

INGREDIENTS

  • 600g fillet steak

  • 2 tbsp butter*

  • Salt

    For Salsa Verde

  • 2 anchovy fillets*

  • 2 tbsp capers

  • 1 garlic clove

  • 100g flat leaf parlsey, leaves picked

  • 50g mint, leaves picked

  • 100ml extra virgin olive oil

  • 1 tsbp Dijon mustard*

  • Salt

    For Salad

  • 100g rocket

  • 3 tbsp balsamic vinegar*

  • 3 tbsp extra virgin olive oil

  • 75g parmesan cheese shavings*

*Allergens are highlighted in bold

 
Gaggenau Home Economist Cooking Beef Tagliata

METHOD

  1. To make the beef, seal the meat in a vacuum pack machine. Place into the preheated combi steam oven and cook for 60 minutes for medium rare.

  2. Carefully remove from the oven and leave to cool slightly.

  3. Once cool enough to handle remove the beef from the bags and pat dry with kitchen roll and season well with salt.

  4. Meanwhile, heat the butter in a large-non stick pan and once the butter is foaming add the beef and baste to colour well on both sides.

  5. Remove from the pan and leave to rest.

  6. Place all the ingredients for the salsa verde into a food processor and blitz until nearly smooth.

  7. To serve, dress the rocket with the balsamic vinegar and extra virgin olive oil.

  8. Toss the dressed leaves onto a platter, slice the beef thinly and scatter over the leaves.

  9. Spoon the salsa verde over the beef and scatter the parmesan shavings over the top.