A mainstay on most any menu in Italy is a simple beef salad topped with arugula and shaved Pecorino or Parmesan cheese. One of my favorite lunches during my time in Italy, it was also one of the easiest and first dishes I recreated once I returned home. Simply sear a filet until perfectly medium-rare, allow it to rest for a few minutes so that it retains its tasty juices, then thinly slice and place on your serving plate. Top the sliced beef (tagliata means sliced in Italian by the way…) with a generous handful of arugula, shaved Parmesan or Pecorino cheese, a squeeze of lemon juice and a drizzle of quality olive oil. A grinding of black pepper later and you will feel like you are dining in an authentic Italian trattoria!
(To view this recipe, click on the blue title of the blog post above*)
Beef Tagliata with Arugula & Pecorino
Ingredients:
- 2 filet mignon steaks
- Salt and pepper
- Olive oil
- 4 cups arugula
- Shaved Parmesan or Pecorino cheese
- 1 large lemon
Directions:
- Heat a large nonstick skillet with 1 teaspoon of oil, over medium-high heat. Season both sides of your beef with salt and pepper. Sear the steak for 2-3 minutes on each side, or until the meat is preferably medium rare. Allow the cooked steak to rest for at least 10 minutes before slicing it thinly.
- Place the sliced steak on a plate, top with a handful of arugula, some cheese and a grinding of black pepper. Squeeze lemon juice over the salad and drizzle with quality olive oil before serving with a lemon wedge.
Tagged: Arugula, beef salad, beef tagliata, Italy, lemon juice, olive oil, Parmesan cheese, pecorino cheese, Salad, sliced beef, tagliata
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