Name: Tagliata di Manzo con Purea di Cavolfiore e Pesto di Basilico e Aglio Selvatico (Beef Tagliata with Cauliflower Purée, Wild Garlic and Basil Pesto)
Prep time: 2 h 15 min
Cook time: 1 h 15 min
Total time: 3 h 30 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 1 onion; 50 ml dry white wine; Beef trimmings (from rib eye); 1 tbsp of extra virgin olive oil; 100 ml white wine; 1 carrot; 1 clove garlic; 1 small bunch of herbs (e.g. rosemary, thyme); 1 sprig rosemary; Salt and pepper, to taste; 2 X 300 g thick beef rib eye steaks; 60 g Grana Padano cheese; 10 g unsalted butter; 2 tbsp extra virgin olive oil; 16 baby Swiss chard leaves; 80 g onion, chopped; 1 large cauliflower; 100 ml double cream; 4 baby shallots; 40 g wild garlic and basil pesto; 40 g dried porcini; Sea salt flakes, to taste; 1 celery stalk; 10 g vegetable ashes; 500 ml dark veal stock; 20 g butter; 1 tbsp extra virgin olive oil; 4 baby artichokes, pickled

Preparation info

Serves:
4

Difficulty
Medium
Ready in
3 hr 30

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

This sophisticated main course is ideal for a special or formal meal. It may not seem so Italian, but it originates from the traditional Tuscan beef tagliata. A rare beef steak grilled and sliced, the original recipe calls for it to be simply served with rocket and cherry tomatoes. However, I created my own version of this dish boasting a delicious assortment of flavours from ingredients I have come across since moving to the UK. The beef jus is optional when serving as the di