Chianina Beef Tagliata with Mushrooms
An elegant main course: sliced Chianina beef (Tagliata) served with Versilfood mushrooms, in a gourmet variation.
Ingredients
- 1 thick cut of Chianina beef (350–400 g)
- 250 g Versilfood Champignon mushrooms
- 30 g clarified butter
- 1 clove of garlic, unpeeled (“in camicia”)
- Thyme or rosemary to taste
- Extra virgin olive oil to taste
- Flaky salt (e.g., Maldon salt)
- Freshly ground black pepper
Preparation
- Preparation of mushrooms: In a pan, melt the clarified butter with the unpeeled garlic clove and a few sprigs of thyme or rosemary. Add the frozen Versilfood Champignon mushrooms and sauté over medium-high heat until well browned. Season with salt and pepper, remove the garlic, and keep warm.
- Preparation of the meat: Remove the steak from the refrigerator at least 30 minutes before cooking to bring it to room temperature. Dry it well with paper towels and brush with a drizzle of oil.
- Cooking the steak: Heat a cast-iron griddle until very hot. Lay the meat down and cook for 3–4 minutes per side without moving it too much, to create a good Maillard reaction on the surface. For a more well-done steak, extend by 1–2 minutes per side.
- Resting the meat: Remove the steak from the heat and let it rest on a cutting board for 5 minutes, covered with aluminum foil, to keep the meat juicy.
- Slicing and finishing: Slice the meat diagonally with a sharp knife, arrange the slices slightly overlapping on the plate, and season with a drizzle of extra virgin olive oil, flaky salt, and black pepper.
- Plating: Finish by distributing the sautéed mushrooms over and around the meat; serve immediately.
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