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.