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Tagliata Salad with rare Beef Tenderloin

Tagliata Salad with rare Beef Tenderloin

Tagliata in Italian literally means sliced meats. In this recipe we are using premium beef tenerloins.



Ingredients for 10 pax



1 Whole Veal Tenderloin  this recipe also work well with Grass Fed Tenderloin Tails 



100 gram block of good quality aged parmesan



Bunch fresh thyme



100 grams/2 packets of rocket leaves



100 grams Cherry Vine Tomatoes (Red & Yellow if possible)



Good quality Extra Virgin Olive Oil



Good Quality Aged Balsamic Vinegar



Coarse Sea Salt & Black Pepper



Juice of half a lemon



Prepare the Tenderloin



Remove the tenderloin from the refrigerator at least 1 hour before planning to start cooking. If frozen defrost in the fridge overnight. This allows it to come up to room temperature which gives better cooking conditions when we start to grill the beef.



Remove the Silver Skin from the Tenderloin and tie the tail under using butchers string.



Prepare the Rub 



Combine in small bowl; 2 teaspoons coarse sea salt, 1 teaspoon black pepper, chopped fresh thyme leaves (remove leaves from stalks and roughly chop with a chefs knife) and a good glug olive oil



Massage the tenderloin with the rub and rest for 20 minutes



Preheat your BBQ so that it is on full heat, place the tenderloin on the hottest part of the grill and allow to sear for 2 minutes without moving.



Turn the meat 90 degrees and sear for a further 2 minutes, repeat until all sides are seared (8-10 mins on the hottest part of the grill) like cooking a sausage. You want to be getting a dark char on the meat on all sides



Remove the tenderloin to a cooler part of the grill and away from direct heat.  Pull the lid down and allow to roast for 5 minutes.

Test the internal temperature; it is better and more accurate to use a meat thermometer, you should remove the tenderloin from the grill once the beef has reached a core temperature of 40 celsius. If you do not have a meat thermometer then you can use a metal skewer placed into the center of the beef for 2 seconds and then onto your bottom lip. It should register just ‘warm’ not ‘hot’.

Remove from the grill and allow to rest somewhere warm for approximately 15 minutes. The beef should be rare and still red in the center.

Prepare your salad



Arrange the rocket leaves on a large platter, evenly scatter halved cherry tomatoes.



Thinly slice the beef and arrange on top of the salad.



Using a potato peeler, slice thin slithers of parmesan all over the beef and salad.



Liberally splash; Olive Oil, Lemon Juice and Balsamic over the meat and salas



Generously season with Seal Salt & Black Pepper.