Beef Tagliata with Vincotto Balsamic
Probably one of the most known Italian meat’s recipe: beef steak served with Parmesan cheese and rocket, cooked with Vincotto Balsamic and red wine to render it unique and garnished with the tasty Glaze of Vincotto Balsamic. Gnummy!!!
Ingredients (for 4 portions):
Thick slice of beef filet without bone (about 800 gr); 2 cloves of garlic; 2 tbsp extra virgin olive oil; 2 rosemary-branches; 6 tbsp of Vincotto Balsamic; ½ glass of red wine; 1 tbsp of Glassa of Vincotto Balsamic; few leaves rocket; Parmesan cheese flakes; salt to taste
Oil the pan and warm it up, fry the garlic and cook the beef 5 minutes on each side with the rosemary-branches. Remove the rosemary and add the red wine and the Vincotto Balsamic. The beef “tagliata” should be cooked medium-rare. Sprinkle with salt and pepper and serve on a bed of rocket with Parmesan chees flakes and decorate with the Glassa of Vincotto Balsamic.