Tagliata aromatizzata alla Lavanda

flavio_campaniolo

Preparation time

5 minuti

Difficulty

Facile

Cooking time

5 minuti

Servings

2

Extra time

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Tagliata di manzo per due, condita con sale alla lavanda, origano e nappata con burro al rosmarino e aglio. Elegante, profumata e facilissima. #TagliataDiManzo #RicettaPerDue #CenaRomantica #BurroAlRosmarino #SaleAllaLavanda #CarneAllaGriglia #RicettaFacile #FoodLovers #Gourmet

Ingredients

• Lean beef fillet
  300 g
• Butter
  40 g
• Garlic
  1 clove
• Extra virgin olive oil
  1 tablespoon
• Fine salt
  to taste
• Rosemary
  to taste

Procedure

0. Remove the meat from the refrigerator at least 30 minutes before cooking to bring it to room temperature.

1. Pat dry with paper towels. Season both sides with a drizzle of oil and a light sprinkling of seasoned salt. Find the recipe in the link above.

2. Heat a cast iron or nonstick skillet (or a grill) until very hot. Add the meat, without moving it, and cook for 2–3 minutes per side for rare (add 1 minute per side for medium). Never pierce the meat. In the last 30 seconds, add the butter, rosemary, and crushed garlic to the pan. Tilt the pan slightly and, using a spoon, baste the meat with the melted, flavored butter.

3. Remove the meat from the pan and let it rest for 5 minutes on a cutting board, covered with aluminum foil (not sealed). Using a sharp knife, slice the steak diagonally into slices about 1 cm thick.

4. Arrange the slices on a warm serving platter. Sprinkle with lavender salt and a pinch of oregano.

5. Pour the melted butter from the pan over the rice (discarding the garlic and rosemary, if desired). Add a pinch of freshly ground black pepper, if desired.

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Creation date May 24, 2025

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