Beef tagliata with mushrooms is a tasty and scenic main course, perfect for those who love tender meat and the intense flavors of autumn cuisine. Beef sirloin or entrecôte, cooked to perfection and cut into thin slices, is accompanied by delicious porcini or mixed mushrooms, which enhance the flavor with an earthy, enveloping note.
Beef tagliata with mushrooms is a very versatile recipe, as we are free to choose the type of mushrooms we like best: champignons, porcini, or a mix of these. Frozen mushrooms are also great! Find out how to make this rich and fragrant dish, perfect to win you over at first taste.
1. Clean the fresh mushrooms and coarsely chop them.
2. Sauté a clove of garlic in a pan with extra virgin olive oil and rosemary. Add the mushrooms, let them brown slowly for about 8 minutes, and season with salt to taste.
3. When ready, heat the steak pan. Lay the meat on it and cook about 6 to 7 minutes per side.
4. When cooked, let the meat cool slightly and cut it into slices.
5. Arrange the meat with mushrooms on a serving plate.
6. Garnish to taste with parsley, rosemary, and serve.
Beef tagliata with mushrooms: some preparation tips
Here are some tricks to prepare a mushroom beef tagliata that will win everyone over:
If you choose to use fresh mushrooms, clean them well with a damp cloth but be careful not to over-wash them and, above all, do not let them soak, as they will be irreparably damaged.
If you use frozen mushrooms, do not let them thaw before cooking (they will release too much water), and put them directly in a pan with garlic, EVO oil and rosemary, then proceed to sauté.
If you choose to use pickled porcini mushrooms, they do not need to be cooked: simply season them with chopped garlic and parsley.
Before cooking the meat, it is good to let it sit for half an hour at room temperature, otherwise it will lower the temperature of the plate too much.
For perfect cooking of the cut, you need to use a grill, griddle or steak pan.
The secret to a good tagliata? Extra virgin olive oil!
Beef tagliata should be seasoned raw and not cooked like mushrooms, and it is necessary to choose the right oil, which of course is extra virgin olive oil, a valuable ally in cooking and an excellent natural supplement, as:
It is light, easily digested and does not go to burden the liver.
Rich in oleic acid, it is able to regulate cholesterol levels.
It contains polyphenols and vitamin E, which delay cellular aging and stimulate brain function.
It is excellent for all preparations, even for high-temperature cooking, thanks to its high smoke point (210°).
A cut with a strong flavor like beef needs the right seasoning: for this recipe we chose to use Il Casolare Fruttato Intenso Extra Virgin Olive Oil, which is able to enhance our tagliata to the fullest.
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