Tagliata on a bed of seasonal baby salad leaves

Tagliata on a bed of seasonal baby salad leaves

Meat
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Preparation time
25min
Serving(s)
2


Ingredients

300
g rump steak or fillet of beef
1
bag of FLORETTE mixed salad leaves
2
tbsp olive oil
1
tbsp balsamic vinegar
1
clove of garlic
Shavings of Parmesan
Fleur de sel, Salt, 
Black pepper

Cut the garlic clove in half and rub over the meat. Brush with 1 tbsp olive oil. Season generously with black pepper and fleur de sel.

Fry the meat quickly over a high heat for about 2-3 minutes on each side, depending on how thick it is. It should still be pink inside. Leave the meat to rest for a few minutes.

Meanwhile, add a pinch of salt to 1 tbsp balsamic vinegar in a bowl. Emulsify with 1 tbsp olive oil.

Cut the meat into even slices about 5 to 10 mm thick.

Put the mixed salad in the bowl and stir in the vinaigrette.

Arrange the strips of meat on the salad.

Finally garnish with Parmesan shavings and serve immediately.

This is good served with a fresh organic baguette.

Enjoy your meal!

 

Tip: You can also put whole cloves of garlic in a bottle or jar of olive oil. This gives the olive oil a lovely garlicky flavour.

Recipe: Carole Schiltz

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