Beef Tagliata with Radicchio and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This rich take on an Italian classic comes from Mario Batali, Joe Bastianich, and Nancy Silverton's restaurant, Mozza, in Los Angeles. Use the best-quality aged balsamic for drizzling over the dish just before serving. Ingredients:
1/4 cup balsamic vinegar |
2 tablespoons extra-virgin olive oil |
2 tablespoons chopped fresh rosemary |
1 1 1/2-pound beef tenderloin |
2 tablespoons coarsely ground black pepper |
1 tablespoon coarse kosher salt |
1 tablespoon canola oil |
2 cups sliced arugula |
2 cups sliced radicchio |
1 lemon, halved |
high-quality extra-virgin olive oil (for drizzling) |
high-quality aged balsamic vinegar (for drizzling) |
parmigiano-reggiano cheese shavings |
Directions:
1. Preheat oven to 350°F. Whisk first 3 ingredients in small bowl. Place beef on platter; spoon marinade over and turn to coat completely. Let stand 1 hour. Sprinkle meat all over with 2 tablespoons pepper and 1 tablespoon salt. Heat canola oil in heavy large ovenproof skillet over high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven and roast beef to desired doneness, about 30 minutes for rare. Transfer beef to platter and let rest 10 minutes.
2. Toss arugula and radicchio in medium bowl. Slice beef thinly and divide among 4 plates. Drizzle any juices from platter over beef. Sprinkle with salt. Top with arugula and radicchio. Squeeze lemon over, then drizzle with extra-virgin olive oil and aged vinegar. Sprinkle with salt and pepper. Top with cheese and serve.
3. Per serving: 301 calories, 14 g fat (4 g saturated), 114 mg cholesterol, 945 mg sodium, 5 g carbohydrates, 1 g fiber, 39 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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