Mushroom & Steak Tagliata
Tantalizing mushrooms with steak finished with peppercorns and tomates
Ingredients
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
For dressing
- 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
Instructions
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 mushrooms
- Preheat oven to 200˚C with the fan on.
- Drizzle the sauce onto the mushrooms and use a pastry brush to brush the sides.
- Roast in the oven for 7-10 minutes until cooked through but retain some bite. Allow to rest and then slice just before serving.
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!