recipes
Beef Tagliatta on a mushroom tranche
2021-04-10
Ingredients
- 1 pre-rolled sheet puff pastry (Acqua e Farina)
- 1 egg, beaten
- 1 tbsp. olive oil
- 1 onion, finely chopped
- 3 gloves garlic, finely chopped
- 8 mushrooms
- 4 slices Parma ham
- 2 tbsp. Dijon mustard (Kuhne)
- Bunch rocket leaves
- 400g sirloin or flank steak
- 100g Parmesan shavings
Method
Cut the pastry into a long rectangle and use the loose ends to create a border on the outside forming a tranche base. Pinch the pastry together and brush with the beaten egg. Bake in the oven at 200°C for 20-25 minutes or until golden brown. Meanwhile, heat a pan with olive oil and sauté the onion, garlic and mushrooms until soft. Blend into a paste. Brush the cooked pastry tranche with mustard and cover with the sliced Parma ham, followed by the mushroom paste. Grill the steak to medium or to your liking, allow to rest then slice. Warm the filled tranche in the oven for a few minutes then remove, lay over the cooked sliced beef and decorate with rocket leaves and Parmesan shavings.
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