Indulgent Summer Truffle Beef Tagliata
Summer Truffle Beef Tagliata is a luxurious and elegant dish that brings together the rich flavours of perfectly cooked rib eye steak, aromatic summer truffles, and a refreshing rocket salad. This Italian-inspired recipe is perfect for special occasions or when you want to treat yourself to something extraordinary. The combination of tender beef, the subtle earthiness of truffles, and the crisp, peppery notes of rocket leaves create a symphony of flavours that will delight your taste buds. In this blog post, we will guide you through the preparation of this exquisite dish, explore the benefits and uses of its ingredients, and provide tips on serving and storage.
Ingredients Used For Summer Truffle Beef Tagliata
Beef Tagliata:
Rib Eye Steak: This cut of beef is known for its marbling, which ensures a juicy and flavourful steak. It’s ideal for grilling or pan-searing, making it a popular choice for beef tagliata.
White Truffle Oil Dressing: Adds a delicate truffle aroma and flavor to the dish, elevating the overall taste experience. Truffle oil is a gourmet ingredient that enhances the flavors of many dishes.
Balsamic Vinegar: Provides a sweet and tangy balance to the richness of the steak. Balsamic vinegar also helps to tenderise the meat and adds depth to the dressing.
Honey and Truffle Dressing: Combines the sweetness of honey with the luxurious taste of truffles, adding a unique flavour profile to the dish.
Mustard: Adds a slight tang and sharpness to the dressing, complementing the flavours of the beef and salad.
Rocket Salad: Also known as arugula, rocket adds a peppery, slightly bitter flavour that pairs well with the richness of the steak and the earthiness of the truffles.
White Button Mushrooms: These mushrooms have a mild flavour that absorbs the dressing well, adding a slight crunch and additional texture to the salad.
Parmigiano Reggiano (Parmesan): Known for its nutty and savoury flavour, Parmesan adds a finishing touch to the dish. Shaving it over the steak and salad provides a delightful contrast to the other ingredients.
Sea Salt with Summer Truffle: Enhances the flavour of the steak and adds a subtle truffle aroma. Sea salt is a fundamental seasoning that brings out the natural flavours of the beef.
Fresh Ground Black Pepper: Adds a mild heat and complex flavour that complements the beef and truffle elements.
Alternative Ingredients
Striploin or Sirloin Steak: These cuts can be used if rib eye is unavailable, offering a different texture and flavour.
Black Truffle Oil: Can replace white truffle oil for a more intense truffle flavor.
Apple Cider Vinegar: A lighter, fruitier alternative to balsamic vinegar that adds a different tang to the dressing.
Spinach or Mixed Greens: Can be used instead of rocket for a milder flavor profile.
Portobello Mushrooms: For a meatier texture and richer flavour, these can be used instead of white button mushrooms.
Grana Padano: Another Italian cheese that can substitute Parmesan, offering a similar but slightly milder taste.
Preparation Tips For Summer Truffle Beef Tagliata
- Preheat the Pan: Ensure your cast iron pan is very hot before adding the steak to achieve a good sear and caramelization.
- Rest the Steak: Allow the steak to rest after cooking to retain its juices, ensuring a moist and flavourful bite.
- Dress the Salad Lightly: Toss the salad just before serving to keep the leaves crisp and fresh.
Serving Tips For Summer Truffle Beef Tagliata
- Presentation: Arrange the rocket salad on a large platter, lay the sliced steak on top, and garnish with shavings of Parmigiano Reggiano for an elegant presentation.
- Pair with Wine: Serve with a robust red wine like Chianti or Barolo to complement the rich flavors of the beef and truffle.
- Side Dishes: Pair with roasted vegetables or a light pasta dish to complete the meal.
Storage Tips
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the steak gently to avoid overcooking.
Salad Freshness: Keep the salad and dressing separate if storing leftovers to maintain the crispness of the leaves.
Summer Truffle Beef Tagliata
Ingredients
- 400 g rib eye steak
- 4 tbsp white truffle oil dressing
- 3 tbsp balsamic vinegar
- 2 tsp honey and truffle dressing
- 1 tsp mustard
- 125 g rocket salad
- ½ cup white button mushroom, finely sliced
- parmigiano peggiano (parmesan chesse)
- sea salt with summer truffle
- fresh ground black pepper
Instructions
- Heat a cast iron pan on a high heat for 10 minutes. Generously coat steak with olive oil on each side and season with sea salt with Summer Truffle and pepper. Fry the steak and cook to your preference of rare, medium or well done. Remove the steak from pan, and allow to rest for 10 minutes.
- In a medium size bowl whisk together the extra virgin olive oil, balsamic vinegar of Modena, season with sea salt with summer truffle and fresh ground black pepper. Add the fresh rocket leaves and mushrooms; toss the ingredients together until the dressing coats the leaves. Serves the rocket salad on a large platter.
- Slice the steak across the grain into long thin strips and lay on top of the rocket salad. Top with shavings of the Parmigiano Reggiano cheese and serve.
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