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Polettos Recipes Tagliata of beef on rocket

TAGLIATA auf RUCOLA | Low Carb (May 2019).


Tagliata on rocket is roast beef with rocket salad. Meat fans will get their money's worth with this Cornelia Poletto dish.

Beef Tagliata on Rocket (Roasted Beef Slices with Rocket)

Difficulty: medium

Preparation time: approx. 45 minutes

Rest time: about 1 hour

Ingredients (for 4 servings):

4 rump steaks (about 2 cm thick, à about 180 g), 150 g rocket.

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the vinaigrette: 1 tbsp lemon juice, 1 tbsp Polettos Aceto Balsamico di Modena (on, salt, black pepper from the mill, 3 tbsp olive oil.

Also: about 6 tablespoons of olive oil, 4 cloves of garlic, 4 sprigs of fresh rosemary, fleur de sel, black pepper, 4 tablespoons of Polettos Balsamic Vinegar of Modena,

1 lemon, 1 piece of Parmesan (50 g) for slicing.

1 Remove the rump steaks from the refrigerator about 1 hour before frying to allow them to reach room temperature.

2 Rucola, wash and shake dry or spin dry in a salad spinner. Depending on the size, pick apart the leaves, removing coarse stems. Ingredients for the vinaigrette devious. Both put aside.

3 Dab the rump steaks dry with kitchen paper. Cut them with a large sharp knife from one long side so that you can unfold them. Flatten steaks one at a time between two layers of cling film or two large sliced ​​freezer bags with a flat iron or flat with the bottom of a casserole.

4 Heat 1 tbsp of olive oil per steak in a heavy cast iron grill pan. Peel garlic cloves. Add 1 garlic clove and 1 sprig of rosemary and fry briefly. Stir fry the prepared steak from each side for about 1 minute: it must have a slightly bloody core inside, the meat can be easily pressed in. After grilling, sprinkle with Fleur de Sel and freshly grate the black pepper. Fry remaining steaks in the same way.

Put the rocket in a bowl and mix with the vinaigrette. Distribute the salad in portions on four warm plates or oval serving plates. Put slices of meat on top, sprinkle with balsamic vinegar and a little olive oil. If desired, sprinkle some more Fleur de Sel. Serve immediately with lemon quarters, paring it to taste Parmesan.

Per serving:
about 790 kcal, 38 g protein, 65 g fat, 3 g carbohydrates

Here you can download the recipe:

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