Tagliata Di Manzo Recipe

Bring to temperature

Remove the dry-aged beef tenderloin from the refrigerator 40–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels.

Season both sides of the steak liberally with kosher salt and freshly ground black pepper (use the amounts listed). Lightly brush or rub 1 tablespoon Tuscan extra virgin olive oil over both sides to help with searing.

Heat a heavy cast-iron skillet or stainless-steel pan over high heat until smoking hot (about 3–5 minutes). Add the steak and sear without moving for 1.5–2 minutes to form a deep brown crust.

Flip the steak and sear the second side for 1.5–2 minutes. Reduce heat to medium and continue cooking, flipping every 30–45 seconds if needed, until an instant-read thermometer inserted into the center reads 120–125°F (49–52°C) for medium-rare. Total cook time for a 6 oz tenderloin should be about 4–6 minutes depending on thickness.

Transfer the steak to a cutting board and rest loosely tented with foil for 6–8 minutes. Resting allows juices to redistribute and results in a tender tagliata.

After resting, halve the steak lengthwise if desired and slice thinly across the grain into 1/4-inch (6 mm) slices. Fan the slices slightly on a warm plate, drizzle with the 1 teaspoon optional extra olive oil and finish with a light sprinkle of flaky sea salt if desired.

While the steak is resting, heat a small nonstick skillet over medium heat and add 1 teaspoon neutral oil or clarified butter. Swirl to coat.

Crack two large eggs into the skillet. For sunny-side-up with set whites and runny yolks, cook gently over medium to medium-low heat for 2.5–3.5 minutes until whites are set but yolks still jiggle. If you prefer the tops slightly set, cover the pan for the final 30–45 seconds.

Season the eggs with 1/8 teaspoon salt and a pinch of black pepper just before serving. Transfer eggs carefully onto the plated steak or to the side of the tagliata.

In a medium bowl combine 2 cups baby arugula and 1/4 cup roughly chopped blanched almonds.

Whisk together 1 tablespoon fresh lemon juice, 1 tablespoon Tuscan extra virgin olive oil (for dressing), 1/4 teaspoon sea salt and a pinch of freshly ground black pepper to make a simple dressing. Taste and adjust acid/salt as needed.

Dress the arugula and almonds lightly with the dressing, tossing just enough to coat leaves. Be careful not to overdress — the salad should be bright and lightly coated.

Toss in 1/2 ounce Parmigiano Reggiano shavings, reserving additional shavings for garnish. Place the salad alongside or slightly under the sliced beef so the leaves pick up some juices.

On each plate, arrange sliced tenderloin (tagliata) fanned out. Place the arugula and almond salad next to or partially under the beef. Top the steak with the two fried eggs or place eggs to the side.

Finish with extra Parmigiano Reggiano shavings if using and a final drizzle of Tuscan extra virgin olive oil (about 1 teaspoon) over the beef and salad. Grind a little black pepper over everything and serve immediately.