Beef tagliata
This dish with thin slices of entrecôte and oven-roasted fennel is perfect for all the meat lovers among us. Another advantage: you’ll have it on the table in no time.
Method
Preheat the oven to 200 degrees. Wash the fennel bulbs and cut them vertically into slices of about 1 centimetre. Mix them in a bowl with the pink pepper, fennel seeds, honey, balsamic vinegar and 8 tablespoons of olive oil. Roast the fennel in the oven for about 15 minutes. Then remove the fennel, but leave the oven on for the beef.
Heat some olive oil in a pan and fry the entrecôte for 4 minutes on each side. Then place the pan in the oven; to get the meat medium rare, remove it after 5 minutes. Then cover the meat with aluminium foil and let it rest for about 10 minutes. Next, cut the meat into slices of about 1 centimetre. To get beautifully even slices, it’s best to use a long, sharp, non-serrated knife and cut perpendicular to the muscle fibres running through the meat. Sprinkle the slices with Parmesan shavings, pepper and salt, and serve them with the roasted fennel.
Big Mamma
€24,95
Good Cook B.V.
