Grilled Beef Tenderloin Tagliata
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Click anywhere on the background to reveal ingredients and preparation.
Halve Roma tomatoes lengthwise, season with sea salt, and roast at 300°F for 20 minutes. Reduce balsamic vinegar in a small saucepan until syrupy, then cool. Grill beef tenderloin to medium-rare, then rest and season with sea salt and fresh cracked pepper. Slice thinly and plate over diced baked potato slices. Warm poached baby artichokes and barbecue tomatoes, then arrange around the tenderloin. Drizzle balsamic glaze artistically on the plate.
Pair with Biondi Santi Brunello di Montalcino Tenuta Greppo 1995
