Cut Seared Beef Salad

Name: Cut Seared Beef Salad (Tagliata)
Cuisine: Italian
Ingredients: 100 g/4 oz waxy new potatoes, such as Charlotte, La Ratte, Belle de Fontenay, Jersey Royals or Pink Fir Apple; 100 g/4 oz waxy new potatoes, such as Charlotte, La Ratte, Belle de Fontenay, Jersey Royals or Pink Fir Apple; 100 g/4 oz waxy new potatoes, such as Charlotte, La Ratte, Belle de Fontenay, Jersey Royals or Pink Fir Apple; 100 g/4 oz waxy new potatoes, such as Charlotte, La Ratte, Belle de Fontenay, Jersey Royals or Pink Fir Apple; 100 g/4 oz waxy new potatoes, such as Charlotte, La Ratte, Belle de Fontenay, Jersey Royals or Pink Fir Apple; 100 g/4 oz waxy new potatoes, such as Charlotte, La Ratte, Belle de Fontenay, Jersey Royals or Pink Fir Apple; coarse sea salt or Maldon salt and freshly ground black pepper; coarse sea salt or Maldon salt and freshly ground black pepper; coarse sea salt or Maldon salt and freshly ground black pepper; 1 tablespoon chopped tarragon; 3 tablespoons really good olive oil; 1 tablespoon good Modena balsamic vinegar, but don’t spend silly amounts; 100 g/4 oz rocket; 2 x 225 g/8 oz steaks – forerib fillet (ribeye), sirloin or fillet; 2 x 225 g/8 oz steaks – forerib fillet (ribeye), sirloin or fillet; 2 x 225 g/8 oz steaks – forerib fillet (ribeye), sirloin or fillet; 2 x 225 g/8 oz steaks – forerib fillet (ribeye), sirloin or fillet

Tagliata

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

I have modified the original Italian dish with the addition of fresh tarragon – tarragon and beef being a favourite combo of mine. I also prefer to cut the steak after, not before, cooking.

Ingredients

100 g/4 oz waxy new potatoes, such as Charlotte, La Ratte, Belle de Fontenay

Europe
Italy
Lunch
Main course
Gluten-free

Method

Boil the potatoes in salted water until tender, then drain. Grill or fry the steaks rare (see About Grilling Meat) and then leave to rest on a warm plate. Cut the potatoes into pieces. Divide the rocket and potatoes between 2 serving plates. Make a dressing with the vinegar, oil, tarragon and some sea salt and pepper. Cut the steaks into thin strips, mix with