Ingredients
A minimalist yet elegant Tuscan tagliata: grilled beef tenderloin, sweet roasted Roma tomatoes, olive oil–poached baby artichokes, baked potato, and a glossy balsamic reduction.
Base recipe = 1 serving.
- 6 oz beef tenderloin steak
- 4 Roma tomatoes, halved
- 2 olive oil–poached baby artichokes (see recipe)
- 1 baked potato
- 1 cup balsamic vinegar
- Extra virgin olive oil, as needed
- Sea salt and freshly cracked black pepper, to taste
Preparation
- Preheat the oven to 300°F (150°C). Halve the Roma tomatoes lengthwise, place them on a baking tray, season with sea salt and a drizzle of olive oil, then roast for about 20 minutes until soft and lightly concentrated in flavor.
- In a small saucepan, gently reduce the balsamic vinegar over low heat until syrupy and glossy, stirring occasionally. Remove from the heat and allow to cool slightly; it will thicken as it cools.
- Bake the potato until tender. Let it cool slightly, then peel if desired and slice or dice into bite-size pieces to form a warm base on the plate.
- Heat a grill or grill pan to high. Lightly oil the beef tenderloin and season with sea salt. Grill to medium-rare or your preferred doneness, creating a good sear on all sides.
- Let the beef rest for a few minutes, then season with additional sea salt and freshly cracked black pepper. Slice thinly on the bias to create classic tagliata slices.
- Warm the olive oil–poached baby artichokes gently in their oil or a small pan, and rewarm the roasted tomatoes if necessary.
- To plate, arrange the baked potato pieces in the center and fan the sliced tenderloin tagliata over the top. Distribute the roasted Roma tomatoes and warm baby artichokes around the beef, then drizzle the balsamic glaze artistically over the meat and around the plate. Finish with a few drops of extra virgin olive oil if desired.
| Calories | ~420 kcal |
| Fat | ~22 g |
| Carbohydrates | ~14 g |
| Protein | ~38 g |
