SEARED BEEF TAGLIATA WITH ROCKET SALAD & PARMESAN POLENTA

25 MIN + PREP TIME
Masterclass

INGREDIENTS:

Serving amount:
  • Beef rump
  • 1 parmesan block
  • 1 polenta sachet
  • 1 balsamic dressing
  • 1 cherry tomato bag
  • 1 pear*
  • 1 rocket bag
  • 2 garlic cloves*

We have filmed an instructional video to accompany this recipe, to watch please click the centre of the image above.

Pantry staples: Salt, cooking oil, pepper, butter (optional) 

Allergens: Dairy, garlic

Specialised equipment: Peeler, char grill pan or barbecue (optional) 

Chef's note: Balsamic vinegar is made using grapes aged in wooden barrels for several years. The most famous is the balsamic vinegar of Modena which is protected as a “geographical indication”. This means only balsamic vinegar from the northern region of Modena can be labeled as “Balsamic Vinegar from Modena” as it implies its quality, reputation and characteristics of the region. 

* Use half of the pear provided. 

* Garlic is to be split across other dishes so please read each recipe carefully. 

Method:

1. Prepare the ingredients

Always read the recipe in full before you begin. Preheat a char grill pan or barbecue on very high. Wash the vegetables. Halve the cherry tomatoes. Use a peeler to shave thin strands of most of the parmesan. Grate the remaining parmesan. Cut the pear* into thin slices. Mince 1 clove of garlic* per person. Using your palm or a rolling pin, gently flatten each steak to about 1cm thick. 

2. Cook the beef 

Coat the beef in the garlic, oil and salt. Making sure that the char grill pan or barbecue (or frying pan) is hot, add the beef for 2 minutes on each side or until browned and cooked to your liking. We recommend that the beef stays pink on the inside. Set aside to rest. 

3. Cook the tomatoes 

Add the cherry tomatoes to the hot grill for 10 seconds on one side just to develop a char but not cook them. 

4. Cook the polenta 

Meanwhile, bring 1 cup per person of water to the boil. Slowly add the polenta to the boiling water, reduce the heat and cook, whisking continually, for 6 minutes or until cooked through. Add more warm water during cooking if the polenta thickens too much. Add the grated parmesan and stir until combined and creamy. Season to taste with a splash of olive oil or butter. 

5. Make the salad 

Combine the rocket, tomatoes, shaved parmesan and pear. 

6. Slice the beef 

Slice the rested beef and season with pepper and salt. 

7. To serve 

Divide the sliced beef, polenta and salad between serving plates. Drizzle with the balsamic dressing to taste.