Tagliata of beef

Ingredients:

• 1.200 g roast beef, cut into two pieces
• 225 g rucola, rinsed
• 75 g parmesan leaves
• 1 tsp mustard
• Salt, pepper from the pepper mill
• Oil for searing

Balsamic dressing (0.4 l):
• 10 g mustard
• 50 g stock
• 1 tsp honey
• 130 g balsamic vinegar
• 100 g seed oil
• 120 g olive oil
• Salt & pepper

Preparation:

Season the meat with salt and pepper, sear both sides in a pan with hot oil for approx. 2 minutes each side. Remove the roast beef from the pan and cover with mustard; place in the oven pre-heated to 110 °C and cook/simmer for approx. 20 minutes. Balsamic vinegar dressing: Mix mustard, stock, honey, balsamic vinegar, salt and pepper well. Stir in the oils and season again. Marinate the rucola with the balsamic dressing, remove the meat from the oven and cut into slices.

Presentation:

Arrange the roast beef cuts in the middle of the plate and place the marinated rucola around it. Arrange the parmesan leaves nicely on top.