Veal Tagliata

Salads | Estonian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from a magazine, January–February 2013.

Ingredients

Rosemary - 4 pieces
Veal Tenderloin - 21.2 oz
Olive Oil - to taste
Salt - to taste
Ground Black Pepper - to taste
Marinated cherries - 4.2 oz
Parmesan Cheese - 1.4 oz
Arugula - 3.5 oz
Balsamic Vinegar - 1 tablespoon

Step by Step guide

Step 1

Trim the tenderloin of membranes and blood, slice it, place it on a flat baking sheet or plate in a single layer, brush with olive oil, sprinkle with rosemary leaves, season with salt and pepper.

Step 2

Roast the meat under the grill or in the oven at 356°F until the slices are browned on the outside, while remaining bright pink inside (if you prefer it well done, cook the meat a little longer, but no more than 15 minutes).

Step 3

While the meat is cooking, prepare the salad. Cut the tomatoes in half, add the arugula, and dress with olive oil, balsamic vinegar, salt, and pepper.

Step 4

Arrange the meat in a circle on 4 serving plates, top with a mound of salad, and grate Parmesan cheese over it (a special grater or vegetable peeler works well for this).