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food lovers beef rump tagliata with tomato relish
food lovers beef rump tagliata with tomato relish

Beef Tagliata with Tomato Relish

    

February 15, 2019

Ingredients

For the tagliata

2 x Food Lover’s Signature 28-day Matured Rump Steak

60ml (4 Tbsp) Food Lover’s Signature Olive Oil

Salt and pepper

For the relish

½ an onion, finely chopped

15ml (1 Tbsp) Food Lover’s Signature Olive Oil

1 garlic clove, crushed

400g La Belinda whole Italian cherry tomatoes in tomato juice

10ml (2 tsp) balsamic vinegar

5 ml (1 tsp) dark brown sugar

Salt and black pepper

To serve

60g wild rocket

Parmesan shavings

Vine tomatoes

Directions

1Rub the rump with 1 tablespoon olive oil, then season with salt and pepper.

2Heat the remaining olive oil in a heavy-based frying pan.

3Add the rump steak and cook for 3-4 minutes, turning frequently to ensure an even searing that gives the meat a browned crust.

4Remove from the pan and leave to rest for 3 minutes.

5Meanwhile, make the relish by sauteing the onions in the olive oil over medium heat for 5 minutes.

6Add the garlic and cook for a further 3 minutes. Add the cherry tomatoes and simmer for 10 minutes.

7Finish off the relish by adding the balsamic vinegar, sugar and salt and pepper to taste. Let this simmer for a further 5 minutes until a thick relish forms.

8Spread the rocket and vine tomatoes on a large plate.

9Thinly slice the beef and arrange on top of the rocket and tomatoes.

10Add the relish over the beef and finish with the Parmesan shavings.

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