AVE roast beef
Mixture of herbs
Grilled beef tagliata with eggplant
Send to a friend
Cover pieces of beef fillet with olive oil, black pepper and season with a mixture of herbs. Do the same with eggplant and also add some salt.
When the grill is sufficiently hot, place the eggplant slices on it and grill them for about 10 minutes. Meanwhile prepare the tagliata sauce. In a separate bowl mix a few teaspoons of mustard, chopped capers, salt, black pepper, some balsamic vinegar and olive oil.
Turn the eggplant pieces over and add the beef, which should be grilled about 3-4 minutes on each side (medium rare).
Decorate the plates with some garden rocket, delicately seasoned with olive oil and grated parmesan. Take the meat off the grill and let it rest for a few minutes. Put the eggplant slices on the plate first.
Slice the beef fillet pieces in thin slices and place them evenly between the rocket and eggplant. Cover everything with the mustard dressing and sprinkle it with chopped peppers, if desired.
Your tasty tagliata is ready. Enjoy!