zoom Heston's Tagliata with rocket and Parmesan salad

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    Heston's Tagliata with rocket and Parmesan salad

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    Heston's Tagliata with rocket and Parmesan salad

    ''The key to this recipe is having the pan really, really hot before cooking the steak to ensure that it is well coloured on the outside but rare on the inside. If you prefer your meat more well done, cook it for longer but continue to turn it every 15-20 seconds for the duration of the cooking time.'' Heston

    Serves: 4


    Olive oil for cooking the steaks
    2 essential Waitrose British Beef Sirloin Steaks (or your choice of steaks, approx 300g each)
    120ml 100% Italian Extra Virgin Olive Oil
    3 garlic cloves
    4-6 sprigs of rosemary
    2 strips of lemon peel (use a potato peeler to peel 2 shallow strips from an unwaxed lemon)
    Juice of 1 lemon
    Table salt, sea salt and freshly ground black pepper for seasoning

    To serve:

    60g Waitrose Wild Rocket
    40g Ferrari Parmigiano Reggiano Fresh Flakes


    Heat a heavy-bottomed frying pan over a high heat, then add 2mm of olive oil and heat until it is smoking hot. It is vital that the pan is extremely hot before adding the steaks.

    Remove the steaks from the fridge. Season them with a little salt and place them in the smoking-hot pan for 15-20 seconds. Then turn the steaks over and fry for a further 15-20 seconds. Repeat this, turning the steaks for 2½ minutes. Remove from the pan and allow to rest on a cake rack set over a plate to catch the juices.

    In the meantime, remove the pan from the heat and discard most of the used oil (but don’t clean the pan). Allow the pan to cool for 2 minutes, then add the 100% Italian olive oil to the pan. Bash the garlic with the palm of your hand or the side of a knife and add it to the oil. Add 4-6 rosemary sprigs. Rub the strips of lemon zest between your finger and thumb to release the oils and add them to the pan, too. Allow to infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice. Strain the dressing through a sieve and add any juices that have come from the steak.

    Slice the steaks thinly (0.5cm wide) with a sharp knife. Season with table salt and black pepper and place on the serving dish. Spoon over half the dressing.

    Season the rocket leaves with salt and mix with the remaining dressing. Place the rocket leaves on the beef and finish with the Parmesan flakes and a sprinkling of sea salt crystals.

    Copyright © Heston Blumenthal 2010

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