Grilled potatoes
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mediumrare beef tagliata with grana cheese and mixed wildleaf salad
ingredients
servings
4
12 months slaughtered beef, lean meat
640 oz
Parmigiano cheese
120 oz
Mixedleaf salad
240 oz
Fresh rosemary
4 sprigs
Pepper
to taste
second courses from Italy
mediumrare beef tagliata with grana cheese and mixed wildleaf salad
mediumrare beef tagliata with grana cheese and mixed wildleaf salad
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
description
medium-rare beef tagliata with grana cheese and mixed wild-leaf salad Hoover Recipes
preparation
step 1
Heat a grill pan or deep-sided pan, lightly oil each slice of meat and brown for a few moments.
step 2
Season the slices of meat with the rosemary and pepper varieties before placing in an appropriate bag. Use the designated machine to create the vacuum-seal.
step 3
Place the bag in the oven, which has been pre-heated to 70°, and set the cooking time to 20 minutes.
step 4
Use a potato peeler or knife to make parmesan shavings.
step 5
Once the cooking time has elapsed, remove the sirloin fillets from the bags and, using a sharp knife, evenly slice (scallop). Serve with the mixed wild-leaf salad and dress with the Grana cheese, a drizzle of oil and a little fresh rosemary.
