Mushroom & Steak Tagliata
Tantalizing mushrooms with steak finished with peppercorns and tomates
For the salad
- 40 g rocket
- 100 g cherry tomatoes sliced in half
- 100 g sun-dried tomatoes roughly chopped
- 100 g red / yellow bell peppers grilled or roasted
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 cloves garlic grated
- ½ tsp ground cumin
- ¼ tsp smoked paprika
For the main
- 4 large portabello mushroom steaks
- 400 g beef fillet
- Salt and pepper, to taste
- Olive oil, for cooking
- Pink peppercorns, for serving
For the dressing
In a small mixing bowl, whisk together balsamic vinegar, olive oil, soy sauce, cumin, paprika and garlic. Add freshly ground black pepper, to taste.
Drizzle the sauce onto the mushrooms and use a pastry brush to brush the sides.
For the steak
Heat a large frying pan or cast iron pan on high heat. Rub the beef fillet all over with olive oil and season generously with salt and pepper. Sear on all sides, cooking to your liking.(Rare to medium-rare works well for this dish) Transfer to a board to rest. When rested, slice into strips.
For the tagliata
Whisk lemon juice, olive oil and both mustards together in a bowl. Season well with salt and pepper.
Combine the rocket, cherry tomatoes, sun-dried tomatoes and roasted peppers on a serving platter. Season lightly with the dressing.
Arrange the steak and the mushrooms in layers onto the platter.
Finish with a few crushed pink peppercorns and serve the rest of the dressing on the side. Enjoy!