Tagliata Di Manzo sounds great, but it does mean sliced beef. This steak salad is a delicious lunch or evening dish or it can be used as an antipasti dish (Italy's answer to tapas).
500 g beef fillet
4 tablespoons extra virgin olive oil
1 teaspoon chopped thyme
150 g mini tomatoes, cut into 2
100 g arugula
The juice of 1/2 lemon
1 teaspoon matured balsamic vinegar
1 handful of large capers (available in Asian stores)
75 g parmesan, cut with a cheese grater
Sea salt and freshly ground, black pepper
A little extra virgin olive oil for serving.
Rub the fillet with 1 tablespoon olive oil, sprinkle with thyme, salt and pepper.
Brown or grill the fillet on all sides. Put it in the oven with a baking thermometer at 180 degrees, until the thermometer shows 52 degrees. Take out the meat and let it rest for a few minutes.
Mix tomatoes and arugula on a platter. Mix in the rest of the olive oil, balsamic vinegar and lemon juice.
Cut the meat into thin slices and serve on top of the salad. Drizzle over some oil, and some freshly ground paper. Finish with parmesan.