Beef Tagliata (Tagliata di manzo)

Serves 4-6

"To make this very fashionable Italian dish, you need some really good, tasty and tender beef. There are a variety of sauces that you can serve with the beef to make it even more delicious."

"To make this very fashionable Italian dish, you need some really good, tasty and tender beef. There are a variety of sauces that you can serve with the beef to make it even more delicious."

1.25kg (2 ^1/2 lb) entrecôte steak
5 tbsp extra virgin olive oil
a few fresh rosemary sprigs
3 black peppercorns
3 garlic cloves, sliced
sea salt and freshly ground black pepper

Put the meat in a bowl. Mix together the olive oil, rosemary, peppercorns and garlic. Pour over the meat and stir through thoroughly so it is evenly coated. Leave to marinate for at least 10 minutes.

Meanwhile, heat a wide, dry frying pan until very hot. Lay the marinated meat in the pan and sear it on all sides for 8-10 minutes, depending on whether you want it rare, medium or well-done. Turn the meat 4 times to avoid it steaming in its own juices, which would make it tough.

At the very end of the cooking time, season with salt and pepper then transfer the meat onto a chopping board, slice and drizzle with the cooking juices.