Recipe : "Tagliatta" Rustic Seared Tenderloin carpaccio
Ingredients :
Beef tenderloin tails : 1 per serving
Fresh rosemary : about 1 sprig per serving, loose leaves, un-chopped
Balsamic Vinegar : 1/2 cup per serving, reduced to thick syrup
extra virgin olive oil : as needed, abt. 1-2 Tbsp per serving
Kosher salt to taste
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1 Season tenderloin tails with kosher salt and roll in rosemary leaves
2 heat a grill pan and add a little non-stick spray
3 quickly sear the beef evenly on all sides or until desired temp. is reached
4 allow meat to rest and then slice about 1/4" thickness
5 arrange sliced meat on plate or platter
6 DRIZZLE reduced balsamic " a little goes a long way" and finish with a little extra virgin olive oil
7 For a party platter, garnish with rosemary sprigs and toast points. You can also add a small salad of arugula or baby greans
8 enjoy!
