Italian Recipes
Balsamic-Glazed Beef Tagliata with Juniper and Cinnamon
Balsamic Tagliata Recipe
Category: Main Course
Serves: 2
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef fillet | 400g |
| Fine salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | 2 tbsp |
| Juniper berries | 5 |
| Balsamic vinegar | 250ml |
| Cinnamon sticks | 2 |
| Cloves | 5 |
Instructions:
For a perfect result, it’s essential to allow the beef to come to room temperature before cooking, so remove it from the fridge at least one hour before you begin.
Step 1: Prepare the balsamic reduction
- Pour the balsamic vinegar into a small saucepan and heat it over low heat.
- Add the juniper berries, cinnamon sticks, and cloves to the vinegar. Let it simmer and reduce until its volume has halved, or just a bit more.
- Once reduced, strain the mixture through a fine mesh sieve to remove the spices. Set the balsamic reduction aside.
Step 2: Grill the beef
- Heat a grill pan over high heat, and add the extra virgin olive oil.
- Once the pan is very hot, place the beef fillet onto the grill and sear it for 2-3 minutes per side. This will give you a beautiful pink interior.
- Season the meat with fine salt and black pepper to taste.
Step 3: Serve
Slice the grilled beef into thin strips, arrange them on a plate, and drizzle with the balsamic reduction. Serve immediately for a delicious, succulent main dish.
Notes:
- For the best results, be sure to allow the beef to rest at room temperature before cooking, ensuring it cooks more evenly.
- Adjust the reduction time depending on how concentrated you prefer the balsamic flavor.
