Recipe: Beef tagliata with wild mushrooms

August 23, 2016
by Christian
in Recipes
with 1 Comment
Beef tagliata

Serve with Chianti.

Simple yet delicious.

Serves 4

700g beef rump (can also use sirloin or fillet)
1 clove of garlic, crushed
½ cup (125ml) olive oil and balsamic
salt and freshly ground black pepper
250g wild mushrooms (can also use brown or button)
125g baby Rosa tomatoes
1 red onion, thinly sliced
juice of 1 lemon
15g fresh basil, washed and torn
15g wild rocket, washed
50g Parmesan shavings

Place beef in a glass bowl and season with crushed garlic, salt and freshly ground pepper. Add ¼ cup olive oil and balsamic and marinade for at least 1 hour before cooking.

Heat a grill pan until hot and cook rump for 3-4 minutes on each side. Beef should still be rare.Remove from the pan and allow to rest for a few minutes.

Heat a pan with a little olive oil and sauté onions, mushrooms and tomatoes for a few minutes until all moisture has evaporated. Add the remaining oil and balsamic to the pan, bring to a simmer and season with salt and pepper.

Slice meat thinly and arrange neatly on a platter pouring over the hot
vinaigrette. Add a good squeeze of lemon juice and top with basil, rocket and Parmesan shavings.

Wine pairing:
A Chianti would work a charm with this dish but any medium-bodied red wine with vibrant acidity and relatively firm tannins will do.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.

Tagged ,

Share this post

One Comment

  1. PeterAugust 23, 2016 at 5:08 pmReply

    Wild mushrooms? Yes please! But where to source them from? Suggestions gratefully received!

Leave a comment

Your email address will not be published. Required fields are marked *


AEC v1.0.4
  • October 18, 2017Veritas Tasting
  • October 20, 2017Wine on the River
  • October 24, 2017Veritas Tasting
  • October 25, 2017RMB WineX
AEC v1.0.4
newlstter2 Get the biggest stories of the past fortnight sent directly to your inbox. subscribe

Wine magazine was published from October 1993 until September 2011 & now lives on in digital form as We cover everything to do with SA fine wine.

XSLT Plugin by Leo Jiang