John Myers
Tagliata Di Filetto with Almond Polenta, Rocket and Pesto
The perfect tagliata di filetto with almond polenta, rocket and pesto recipe with a picture and simple step-by-step instructions.
- 1 kg Beef fillet
- 2 bunch Arugula
- 200 g Polenta
- 200 ml Milk
- 200 g Parmesan
- 50 g Chopped almonds
- 1 bunch Basil
- 30 g Pine nuts
- 1 shot Olive oil
- 1 tbsp Lemon juice
- 40 g Parmesan
- Salt and pepper
- Sugar
- 2 Pc. Rosemary sprigs
- 8 Pc. Cherry tomatoes
- Cut the beef fillet into steaks approx. 3 – 4 cm thick and place on a plate with rosemary sprigs, covered with cling film, slowly heat in the steamer / warming drawer or oven at 60 degrees for approx.
- In a blender, puree the basil, pine nuts, Parmesan, lemon juice and olive oil to make a pesto. Add olive oil until a fine paste is formed (approx. 60-80 ml). Season to taste with salt, pepper and a pinch of sugar. Cover and chill.
- Wash arugula and spin dry. Take the beef fillet out of the oven or steamer, season with pepper and salt and sear it on both sides in a very hot pan for 2 minutes. Then let it rest.
- In the meantime, bring 200 ml of milk to the boil and remove from the heat, stir in the polenta. Fold in the Parmesan and almonds. Season to taste with salt and pepper and, if necessary, with nutmeg. If you like, you can add 1 tablespoon of fine thyme leaves. Be careful to season generously, polenta needs a lot of salt (similar to potatoes).
- Arrange the rocket in the middle of the preheated plates and spread the steak in finely cut slices on the rocket. Pour the pesto on top, about 2 tablespoons per plate. Spread the polenta on the rest of the plate (e.g. in fine strips or small mounds).
- Depending on your taste, fry 6-8 cherry tomatoes briefly in the pan, season with salt and pepper and distribute decoratively as a splash of color on the plate.
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