Authentic Italian Tagliata di Manzo
Thick, juicy slices of seared rare beef tenderloin fanned across peppery wild arugula, finished with aged Parmigiano shavings, Tuscan extra virgin olive oil, and aged balsamic.
History & Origins
Tuscany’s Prime Beef Trattoria Masterpiece
Created in Pisa by chef Sergio Lorenzi in the 1970s, ‘tagliata’ derives from ‘tagliare’ (to slice). It became a celebrated Tuscan trattoria hallmark, serving seared Chianina beef sliced thick and dressed minimally to accentuate the natural terroir.
Ingredients
Prime Beef & Aromatic Herb Sear
- •1.5 lbs Center-cut beef tenderloin or thick sirloin steak (room temperature)
- •2 tbsp Tuscan extra virgin olive oil
- •2 sprigs Fresh rosemary, bruised
- •2 cloves Fresh garlic, smashed
- •1 tsp Coarse sea salt (sale grosso) & cracked black pepper
Finishing, Garnishes & Chef’s Additions
- •4 cups Fresh wild baby arugula
- •2 oz Parmigiano-Reggiano (24 months), shaved thin
- •2 tbsp Aged traditional balsamic vinegar of Modena
- •2 tbsp Extra virgin olive oil and fresh lemon wedges
Step-by-Step Instructions
Preparation & Method
Take beef steak from refrigerator 45 minutes before cooking. Pat completely dry with paper towels. Rub with 1 tbsp olive oil and season generously with coarse sea salt and cracked black pepper.
Heat cast-iron pan over smoking high heat with olive oil, smashed garlic, and fresh rosemary sprigs. Sear beef undisturbed for 3-4 minutes per side until a deep dark crust develops and internal temp reaches 125°F.
Transfer seared beef to a warm cutting board. Rest undisturbed for 8 minutes to let juices redistribute. Carve on a 45-degree angle across the grain into 1/2-inch thick slices.
Scatter wild arugula across a platter. Fan warm carved beef slices over arugula. Top with shaved Parmigiano-Reggiano, drizzle with aged balsamic and Tuscan olive oil, and serve with lemon wedges.
Beverage Pairing
Chianti Classico Riserva / Rosso di Montalcino
Tuscan Sangiovese wines provide high tartaric acidity and firm savory tannins that cut cleanly through beef fat and nutty aged cheese.
Culinary Science Insight
Myoglobin Retention via Post-Sear Resting
Allowing seared steak to rest drops internal capillary pressure, permitting relaxed muscle actin and myosin bundles to re-absorb moisture rather than spilling juices upon slicing.