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Le Chaudron recipe
Tagliata di manzo italienne
Sliced seared beef with arugula and Parmesan
⏱ 20 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)beef tenderloin, in one piece
200 g (7 oz)fresh arugula
100 g (3½ oz)shaved Parmesan
100 g (3½ oz)cherry tomatoes, halved
4 tbspextra-virgin olive oil
2 tbspbalsamic vinegar of Modena
2 clovesgarlic, crushed
1 pinchfleur de sel and freshly ground pepper
- 600 g (21 oz) beef tenderloin, in one piece
- 200 g (7 oz) fresh arugula
- 100 g (3½ oz) shaved Parmesan
- 100 g (3½ oz) cherry tomatoes, halved
- 4 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar of Modena
- 2 cloves garlic, crushed
- 1 pinch fleur de sel and freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the beef out 30 minutes ahead so it cooks evenly.
- Brush with olive oil, rub with the crushed garlic and season.
- Heat the skillet over very high heat until it just smokes and sear the beef for 3 minutes per side.
- Check with a thermometer: 50 °C (122 °F) for rare, 55 °C (131 °F) for medium-rare.
- Rest under foil for 10 minutes.
- Slice 5 mm (¼ in) thick against the grain.
- Serve on the arugula with the cherry tomatoes and Parmesan, drizzled with reduced balsamic.
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