Beef Tagliata

Or, How tagliata went back in fashion, from Milan to San Francisco.

As soon as I've seen this beautiful black thing, here, I said to myself I want it! And as soon as I've seen this beautiful recipe, again here, I said to myself I'll make it! There are some instincts you can't really resist, and if you do, please let me know how you manage because I'm really not able to.

Few days later, I was fated to run into a sheet of slate while browsing through a gardening store, thinking of everything else than my duties In The Kitchen. Apparently one cannot escape his own fate, or at least this was the official excuse I gave myself to justify the purchase of yet another triviality. Two minutes later - it goes without saying - I was at the butcher shop, because she had told me imagine how nice it'd be the tagliata on top of a slate sheet....

So, what you think, you like it?
Yes? So do I!!


Beef Tagliata

one piece of beef, sirloin or roast beef, about one inch thick
olive oil, salt, pepper to taste
fresh rosemary, thyme, marjoram to taste

For the recipe I've followed exactly Lydia's instructions. Put a non stick pan over high heat. When burning hot, add a tiny bit of olive oil. Season meat with salt and pepper on both sides, then place it in the pan and let it cook for two minutes per side.
Meanwhile, preheat the oven to the minimum temperature (about 120 degrees) and prepare a piece of foil lined with a kitchen towel. Put the herbs on the kitchen towel. Remove meat from the pan and wrap it in the foil as if it were a package.
Place it in the warm oven and let it rest for about 15 minutes. As explained here, this step allows both to absorb the blood so that meat becomes more tender, and to warm up the center, which otherwise could be still cold.
Remove meat from the oven and cut it in slices a little less than 1/4 of an inch thick. Serve on a bed of arugula with few cherry tomatoes cut in half.