Beef tagliata with mushrooms and pesto Genovese tartufo
Beef tagliata with mushrooms and pesto Genovese tartufo (STRAND PALACE recipe)
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Cooking tools:
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- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
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- Serving platter
- Measuring spoon
- Wooden spoon
- Kitchen timer
- Serving board
- Whisk
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Ingredients
- 800g beef tagliata (SPA)
- 1 tbsp olive oil
- Salt and pepper to season
- Fresh rosemary or thyme sprigs
- 1 tbsp butter (Benna)
- 3 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 2 large Portobello mushrooms, sliced thickly
- Splash white or red wine
- 150ml cream (Benna)
- 2 handfuls fresh rocket leaves
- 1 heaped tbsp. pesto Genovese tartufo (SPA – Valnerina Tartufi)
- 2 tbsp extra virgin olive oil (Borges)
- 6 cherry tomatoes, halved
- Parmesan shavings for serving
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