Beef Tagliata – Tracy Foulkes

Tracy Foulkess Beef TagliataTracy Foulkes’s Beef Tagliata

Tracy Foulkes is always a winner when it comes to finding on of her recipes to go with a wine. I wanted a summery beef salad to go with a slightly chilled DeWaal Merlot 2014.  She provides, as she always does using her fabulous NOMU Foods products – a dream in the kitchen.

Beef Tagliata

500 g mature, grass fed, beef rump or sirloin
2 tbsp NoMU Beef Rub
NoMU Sea Salt Grinder
NoMU Black Pepper Grinder
¼cup NoMU Extra Virgin Olive Oil
Balsamic vinegar
150 g sun-dried tomatoes (hydrated in hot water)
2 red onions, sliced
3 garlic cloves, sliced into thin slivers
1 red chilli, finely sliced
200 g fresh wild rocket
50 g parmesan shavings

Marinate the rump with the Beef Rub, some olive oil and season to taste.

Heat up a griddle pan till smoking hot, and sear the rump. Allow to seal very well on either side, keeping the heat high enough so that the meat does not stew. Cook on either side for 4 minutes. Remove from heat and allow to rest on a plate for 10 min.

Be careful not to rest for too long as the meat will continue to cook. The meat should still be very rare inside. Meanwhile, after hydrating the tomatoes, squeeze out any excess water and slice them into thin strips. Sauté the onions in the olive oil till semi-soft (you still want to have some bite), add the garlic, chilli and sun-dried tomatoes and sauté for another 2 minutes. At this point you can also add some of the juices left from the meat after resting and a splash of balsamic vinegar to taste. Slice the beef with a sharp knife on the diagonal, about half a cm in thickness. Put the rocket in a bowl and dress with some extra virgin olive oil. Season with salt and add the parmesan shavings. Arrange the beef slices on a platter and top with the onions, garlic chips, sun-dried tomatoes and all the sauce from the pan. Scatter over the wild rocket and parmesan shavings. If you want to season with some more pepper, be careful as the wild rocket is naturally peppery!

Michael’s wine recommendation – CLICK HERE

De Waal Merlot

TracyTracy Foulkes

Tracy Foulkes is the heart and soul behind NOMU. Her passion for flavour inspired her to start the company in December 2000 in a very small, front room of her home in central Cape Town. Her love of spices and the stylish, uncomplicated way she loves to cook is very much evident in the NOMU range of products where the emphasis is always very clearly on Quality, Consistency and Innovation with an authentic and unusually personal story attached!
Tracy has become a well-respected South African food personality and businesswoman while NOMU’s story as an entrepreneurial case-study and branding success story has also seen the brand earn critical acclaim and attention in a variety of food related television programs, featured editorials and events. The NOMU Brand Story is presented in a variety of public speaking events throughout the year by Tracy’s partner and NOMU Co-Creator, Paul Raphaely.

Click here to go to the NOMU website.

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November 30th, 2015|Categories: Recipes|Tags: , , , |