For the Parmesan cream sauce:
150 g Parmesan cheese
1 espresso cup of water
2 tbsp Podere Vittoria EVO oil
For the caramelised rum pears:
1 shot glass of rum
For the beef tagliata:
500 g skirt steak
50 g fresh black truffle
½ red chicory (Radicchio di Verona PGI)
|Preparation Time||30 mins|
Beef tagliata is one of the most popular and versatile dishes of the Italian cuisine – it can be declined as desired, and prepared in the most varied aromas and flavours; essentially, three things are to be chosen: cut of meat, doneness (rare, medium, well done), and side combination.
For our tagliata, we chose an “unusual” beef cut: the skirt steak, a cheap but very tasty cut we highly recommend; however, if you want to opt for a more traditional cut, you can choose Fiorentina-style steak, entrecôte (or sirloin), or rump instead.
A tip for a very soft tagliata? Leave the meat at room temperature for at least 1 hour before cooking, then cook the meat over high heat in order to create the so-called Maillard reaction (which allows the caramelization of proteins, thus creating an external “armor” which keeps the meat juicy through the process).
And what is better than to side your tagliata with nice red chicory (Radicchio di Verona PGI), excellent, fresh summer black truffle, and caramelized rum pears, with a rich drizzle of Podere Vittoria EVO oil (read the full review) on top? Discover the complete preparation in our video recipe!
Watch our video recipe.
- First prepare the caramelized rum pears. Put the pears in a non-stick pan (we have sliced them, but you can cut them as you like) with a drizzle of EVO oil Podere Vittoria. Cook the pears till brown, being careful not to burn them. Finally, add the rum and let the alcohol evaporate over high heat.
- Massage both sides of the meat cut of your choice with a drizzle of Podere Vittoria EVO oil.
- Turn the grille on; we recommend heating it very well (for at least 10-15 minutes) over medium heat.
- Raise the heat to maximum level, and sear the meat. Cooking time will depend on your degree of doneness of preference. We prepared our meat rare, cooking it for about 5 minutes per side (help yourself with a kitchen thermometer, it must reach 55-60 °C on the inside). Never use a fork to help you turn the meat over – by piercing it, the meat’s liquids will spill over, and the meat will dry out.
- Prepare the 36-month Parmigiano Reggiano cream sauce – with an immersion blender, mix the Parmesan with the hot water and Podere Vittoria EVO oil.
- How to serve: on the plate, put the red chicory cut into strips on the base, then the caramelised rum pears, and the meat on top.
- Finish the dish with generous fresh black truffle grated, and a generous drizzle of Podere Vittoria EVO oil – it will enrich the final flavour of the preparation thanks to its vegetable notes and bitter component, which helps cleaning the palate of the sweetness of the meat after each bite, while also balancing the taste of the dish.
- Enjoy your Truffle Skirt steak!