Tagliata with rocket

Italian dish

Ingredients:

800 g beef tenderloin
20 cherry tomatoes
12 black olives
Rocket (alternatively radicchio)
6 dessertspoons of olive oil
Juice of one lemon
Salt, black pepper
Oil for roasting
Very good olive oil for drizzling

Preparation:

Many recipes for tagliata say that you should cut the meat into thin slices and then fry it briefly. The meat turns out better if you fry it in one piece, then cut it up and finish it in the oven.

Chop the rosemary, halve the olives and remove the stones; crush the olives and rosemary lightly and mix with the olive oil and lemon juice.

Brown the meat on all sides in a very hot pan. Remove it and leave it to rest, covered, for a few minutes. In the meantime, sauté the tomatoes briefly in the pan. Then cut the meat into slices about 1.5 cm thick and arrange them on an oven-proof platter. Surround the meat with the tomatoes, pour the mixture of oil, rosemary and olives over the meat and season well with salt and pepper.

Heat the oven to 220°C; place the platter in the bottom part of the oven for 8 to 10 minutes, depending on how well you want it done. Remove the meat from the oven. Arrange the meat and tomatoes on warm plates, pour over the juices. Scatter rocket or radicchio leaves over the meat, drizzle over some very good olive oil if wished, and serve.

In Italy this dish is served often just with bread. Rosemary potatoes roast in the oven or polenta go well with it too.