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 Tagliata with Rosemary and Garlic Potatoes Serves 6-8 Ingredients: For the Tagliata 4cm think slice of beef (cut from along the rump) 1 garlic clove, crushed ½ onion (cut in two) 100ml olive oil red wine vinegar peppercorns Put the beef into a large freezer bag with the oil, garlic, onion, vinegar (just a splash) and a few bruised peppercorns. 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. 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). Remove steak, let stand for 10 mins and then carve thinly crosswise. Serve on a plate lined with rocket leaves with lemon quarters to squeeze over the meat as you eat. For the potatoes. 1200g - 1600g main crop potatoes Garlic infused oil Fresh rosemary sprigs 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. Tuck some torn up rosemary sprigs and roast for an hour or so at 200C/Gas 6/375F. <<Back to top |
