Classic beef tagliata board with garlic cream cheese potatoes




  • 800g beef tagliata
  • 2 tbsp olive oil (Olitalia)
  • Salt and pepper to season
  • Few sprigs fresh rosemary
  • 10 small jersey potatoes
  • 1 whole bulb garlic
  • 15 cheery tomatoes, on vine if possible
  • 100g cream cheese (Emborg)
  • 100g Parmesan cheese (Zanetti)
  • 1 handful fresh rocket leaves

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Start by placing the potatoes whole in a baking tray. Drizzle with olive oil and season with salt and pepper. Cut the top off the whole garlic, drizzle with oil and wrap in foil. Place in the baking tray with the potatoes and roast for 30 minutes. When ready, cut a cross into the top of each potato. Next, squeeze out the roasted garlic into a bowl and mix with the cream cheese and place a dollop onto each potato. Also, roast the tomatoes in the oven drizzled with a little olive oil for 10 minutes. Next, prepare the meat. Season with oil, salt and pepper. Heat a pan and pop in the rosemary sprigs and meat. Quickly sear on both sides for 2 minutes then continue to cook to your liking. When ready, allow to sit for 3 minutes before slicing thickly. Place onto a wooden board and serve topped with the roasted potatoes and tomatoes. Shave over the Parmesan and decorate with rocket leaves

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