Beef Tagliata with Arugula and Cherry Tomatoes

Beef tagliata is the perfect main course for meat lovers – simple, honest, and full of flavor. If you follow the few essential preparation steps outlined in this recipe, you’ll have a perfectly cooked tagliata on the table in no time. This dish pairs beautifully with a good glass of Mumelter Cabernet Riserva Alto Adige DOC from Kellerei Bozen.

Ingredients for 2 servings

1 slice	roast beef (approx. 300 g, 4 cm thick)
1 bunch	arugula
12	cherry tomatoes
	salt flakes, to taste
	olive oil (optional)
	balsamic glaze (optional)

Wine recommendation

Cabernet "Mumelter" Südtirol • Alto Adige DOC - Kellerei Bozen

Preparation

Remove the meat from the fridge one hour before cooking so it reaches room temperature. Wash and roughly chop the arugula. Wash and halve the cherry tomatoes. Arrange the arugula and cherry tomatoes on two serving plates.

Heat a grill or frying pan until it begins to smoke. Place the beef in the pan and grill over high heat for 4 minutes, then flip and grill for another 4 minutes on the other side. Remove the meat from the pan, wrap in foil, and let it rest for 2–3 minutes. Then slice into pieces about 6–7 mm thick.

Arrange the tagliata on the two prepared plates with arugula and tomatoes. Sprinkle with salt flakes and Parmesan shavings. If desired, drizzle with a little olive oil and balsamic glaze. Serve the tagliata with a glass of “Mumelter” Cabernet Riserva Alto Adige DOC from Cantina Bozen.

Tip
If you prefer your meat more well done, increase the grilling time by 1–2 minutes per side.

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