Veal Tagliata
Salads • Estonian
Description
Recipe from a magazine, January–February 2013.
Ingredients
- Rosemary 4 pieces
- Veal Tenderloin 20 oz
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
- Marinated cherries 5 oz
- Parmesan Cheese 0 oz
- Arugula 5 oz
- Balsamic Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
Trim the tenderloin of membranes and blood, slice it, place it on a flat baking sheet or plate in a single layer, brush with olive oil, sprinkle with rosemary leaves, season with salt and pepper.
Step 2
Roast the meat under the grill or in the oven at 355°F until the slices are browned on the outside, while remaining bright pink inside (if you prefer it well done, cook the meat a little longer, but no more than 15 minutes).
Step 3
While the meat is cooking, prepare the salad. Cut the tomatoes in half, add the arugula, and dress with olive oil, balsamic vinegar, salt, and pepper.
Step 4
Arrange the meat in a circle on 4 serving plates, top with a mound of salad, and grate Parmesan cheese over it (a special grater or vegetable peeler works well for this).
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!