Ingredients
A minimalist yet elegant Tuscan tagliata: grilled beef tenderloin, sweet roasted Roma tomatoes, olive oil–poached baby artichokes, baked potato, and a glossy balsamic reduction.
Base recipe = 1 serving.
- 170 g beef tenderloin steak
- 360 g Roma tomatoes, halved
- 80 g olive oil–poached baby artichokes (see recipe)
- 300 g baked potato
- 240 ml balsamic vinegar (for reduction)
- 20 ml extra virgin olive oil
- Sea salt and freshly cracked black pepper, to taste
Preparation
- Preheat the oven to 300°F (150°C). Halve the Roma tomatoes lengthwise, place on a baking tray, season with sea salt and a drizzle of olive oil, then roast for about 20 minutes until soft and concentrated.
- In a small saucepan, gently reduce the balsamic vinegar over low heat until syrupy and glossy. Remove from the heat and let it cool slightly (it thickens as it cools).
- Bake the potato until tender. Cool slightly, peel if desired, and slice or dice into bite-size pieces to form a warm base.
- Heat a grill or grill pan to high. Lightly oil the beef tenderloin and season with sea salt. Grill to medium-rare (or your preferred doneness), achieving a good sear.
- Rest the beef a few minutes, then season with additional sea salt and freshly cracked black pepper. Slice thinly on the bias for tagliata.
- Warm the olive oil–poached baby artichokes gently in their oil or a small pan. Rewarm the roasted tomatoes if needed.
- To plate: add the baked potato pieces, fan the sliced tenderloin over the top, arrange tomatoes and artichokes around, then drizzle the balsamic glaze. Finish with a few drops of extra virgin olive oil if desired.
| Calories | ~420 kcal |
| Fat | ~22 g |
| Carbohydrates | ~14 g |
| Protein | ~38 g |
