Generously rub freshly ground pepper and salt onto the meat on both sides.
Prepare the glaze by combining the honey, Bovril and olive oil well together.
Brush the glaze on both sides and let the meat rest for half an hour at room temperature.
Get your skillet hot on a medium – high flame, add some olive oil and fry the meat for 3 minutes on one side. Do not touch it, it needs to create a nice crust.
Turn the meat on the other side and add the butter and rosemary to the pan
Baste the meat with melted butter and rosemary and cook for another 3 minutes.
Do not overcook, tagliata needs to be pink so do not go over 3 minutes per side.
If the meat is less than 1 inch thick, cook for even less time.
Let the meat rest on a chopping board for at least 10 minutes before carving.
If you cut before, you will lose all the natural juices in the meat.
Drizzle the rocket salad with olive oil and balsamic vinegar.
Serve the meat on top of the salad, with cherry tomatoes and aromatic cheese.