Beef Tagliata With Radicchio And Arugula
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Rosemary (chopped fresh)2 tbsps
Ground Black Pepper (coarsely)1 tbsp
Coarse Kosher Salt1 tbsp
Canola Oil2 cups
Arugula (sliced)2 cups
Radicchio (sliced)Directions:
1
Preheat oven to 350°F
2
Whisk first 3 ingredients in small bowl
3
Place beef on platter; spoon marinade over and turn to coat completely
4
Let stand 1 hour
5
Sprinkle meat all over with 2 tablespoons pepper and 1 tablespoon salt
6
Heat canola oil in heavy large ovenproof skillet over high heat
7
Add beef and brown on all sides, about 5 minutes
8
Transfer skillet to oven and roast beef to desired doneness, about 30 minutes for rare
9
Transfer beef to platter and let rest 10 minutes
10
Toss arugula and radicchio in medium bowl
11
Slice beef thinly and divide among 4 plates
12
Drizzle any juices from platter over beef
13
Sprinkle with salt
14
Top with arugula and radicchio
15
Squeeze lemon over, then drizzle with extra-virgin olive oil and aged vinegar
16
Sprinkle with salt and pepper
17
Top with cheese and serve
18
Preheat oven to 350°F
19
Whisk first 3 ingredients in small bowl
20
Place beef on platter; spoon marinade over and turn to coat completely
21
Let stand 1 hour
22
Sprinkle meat all over with 2 tablespoons pepper and 1 tablespoon salt
23
Heat canola oil in heavy large ovenproof skillet over high heat
24
Add beef and brown on all sides, about 5 minutes
25
Transfer skillet to oven and roast beef to desired doneness, about 30 minutes for rare
26
Transfer beef to platter and let rest 10 minutes
27
Toss arugula and radicchio in medium bowl
28
Slice beef thinly and divide among 4 plates
29
Drizzle any juices from platter over beef
30
Sprinkle with salt
31
Top with arugula and radicchio
32
Squeeze lemon over, then drizzle with extra-virgin olive oil and aged vinegar
33
Sprinkle with salt and pepper
34
Top with cheese and serve