Beef tagliata with ginger, pine nuts, basil and pomegranate molasses. A delicious and impressive dish for cozy nights in or for hosting. Make sure to use beef tenderloin or fillet, you’ll be surprised how easy it is to make.
Beef Tagliata
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- Ingredients
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BY YASMINE IDRISS
Beef tagliata with ginger, pine nuts, basil and pomegranate molasses. A delicious and impressive dish for cozy nights in or for hosting. Make sure to use beef tenderloin or fillet, you’ll be surprised how easy it is to make.
Ingredients
- 500g beef tenderloin, cubed or cut into strips
- 1 large onion, sliced
- 3 garlic cloves, crushed
- 3 tbsp sundried tomatoes
- A large knob of fresh ginger, half grated, half sliced
- 1/2 tsp Persillade (garlic powder and dried herbs)
- 100g thinly sliced manchego cheese
- A handful of torn fresh basil leaves
- Salt and freshly cracked black pepper
- 2 tbsp pine nuts, lightly fried in olive oil
- Olive oil, for cooking
- Pomegranate molasses, for drizzling
For Roasted Potatoes
- 1/2 kg potatoes, peeled, cubed, and roasted (or air-fried)
Method
- 1)
Sauté the sliced onion in a large, heavy-based pot until fragrant.
- 2)
Add crushed garlic and sauté briefly before adding the grated and sliced ginger.
- 3)
Introduce sundried tomatoes and cook until everything is juicy.
- 4)
Add the beef cubes, season with Persillade, salt, and black pepper. Cook for 10-15 minutes until the meat is cooked.
- 5)
Transfer the cooked mixture to a large serving dish, placing the meat in the center.
- 6)
Arrange the roasted potatoes around the meat.
- 7)
Top with slices of manchego cheese, torn basil leaves, and the fried pine nuts.
- 8)
Drizzle pomegranate molasses over the dish.
- 9)
Serve and enjoy!