Beef Tagliata with Vegetables and Pine Nuts
For 15-20 people (small wooden boats, tasting portions)
• 300 g beef sirloin steak
• 200 g oyster mushrooms
• 200 g bell pepper
• 2 tbsp pine nuts
• 1 tsp honey
• olive oil, balsamic viegar, salt, pepper
Heat the BORA Tepan to 220 degrees Celsius.
Pat the steaks dry and season with salt. Drizzle some oil onto the Tepan and cook the steak in one zone for 4 mins on each side. Then take it off the heat and let it rest for a couple of minutes. Trim the mushrooms, add them to the other Tepan zone and season with salt. Cut the bell peppers into bite-sized pieces.
Toast the pine nuts in a dry pan.
For the dressing, mix 2 tbsp balsamic vinegar, 4 tbsp olive oil, 1tsp honey, salt and pepper. Add the bell pepper to the mushrooms. After further 3-4 mins of cooking, take the vegetables off the heat and season again with salt, pepper and some dressing. Cut the steak into thin slices, arrange them on a plate or platter, season with salt, pepper and some dressing.