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

Beef Tagliata with Tomato Relish


February 15, 2019


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


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.

Food Lovers Summer grape and mint ice tea