Tagliata with garlic potatoes Recipe | 4Food

Nigella Lawson recipes Tagliata with rosemary and garlic potatoes recipe

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Date Published:: 09/10/2007

This Nigella recipe is taken from the Christmas Special of her Channel 4 programme Nigella Bites. These recipes are simple and stress-free. As Nigella Says: "Christmas food is the best sort of food because it's about proper, unpretentious home cooking. Feasting isn't about formality: it's about providing friends and family with good things to eat."

Serves 6-8

Ingredients

Tagliata

4cm think slice of beef (cut from along the rump)
1 garlic clove, crushed
1 onion (cut in two)
100ml olive oil
red wine vinegar
peppercorns

Potatoes

1200g - 1600g main crop potatoes
Garlic infused oil
Fresh rosemary sprigs

Method: How to cook tagliata with rosemary and garlic potatoes

1.Put the beef into a large freezer bag with the oil, garlic, onion, vinegar (just a splash) and a few bruised peppercorns.

2.Tie bag and leave in fridge for 12 hours or leave it out of fridge for 2-3 hours. If you are short of time do it for just half an hour as it will make a difference.

3.Let the steak get to room temperature before cooking it on a griddle for about 5 minutes a side (or cook in a hot oven for about 15 minutes).

4.Remove steak, let stand for 10 mins and then carve thinly crosswise.

5.Serve on a plate lined with rocket leaves with lemon quarters to squeeze over the meat as you eat.

6.For the potatoes: wash, but don't peel the potatoes and cut into about 1cm cubes, toss into a large freezer bag with the oil and then turn into an oven tray.

7.Tuck some torn up rosemary sprigs and roast for an hour or so at 200C/Gas 6/375F.