Beef Tagliata with Teriyaki Sauce Reduction and Caponata
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef (suitable for tagliata) | 500g |
| Fresh rosemary | 1 sprig |
| Extra virgin olive oil | 40g |
| Fine salt | To taste |
| Teriyaki sauce | 250g |
| Honey | 50g |
| Carrot | 1 |
| Zucchini | 1 |
| Eggplant | 1 |
| Red bell pepper | 1 |
| Yellow bell pepper | 1 |
| Pine nuts | 60g |
| Freshly ground black pepper | To taste |
Instructions:
-
Prepare the Teriyaki Reduction
Begin by preparing the teriyaki sauce reduction. Pour the teriyaki sauce into a small saucepan and place over low heat. Let it simmer gently for about 30 minutes, or until the sauce has reduced by half. The result should be a thicker, more concentrated sauce. -
Prepare the Beef
While the sauce is reducing, prepare the beef. Use a sharp knife to trim off any fat and connective tissue from the meat. Cut the beef into 4 even pieces, each weighing around 130g. In a baking dish, add 10g of olive oil and a sprig of rosemary. Place the beef pieces into the dish, ensuring they are well coated with the remaining olive oil. -
Wash and Cut the Vegetables
Wash all the vegetables thoroughly under cool running water. Peel the carrot and cut it into thin strips. Trim the ends of the zucchini, then cut it into 5mm cubes. Remove the tops from the bell peppers and discard the seeds. Slice them into strips and then into small 5mm cubes. -
Cook the Caponata Vegetables
Heat a large non-stick skillet over medium heat and add a drizzle of olive oil. Start by sautéing the carrot for about 3 minutes. After that, add the zucchini and cook for an additional 5 minutes. Next, add the eggplant and continue sautéing for another 4-5 minutes, ensuring all vegetables are cooked through. Once tender, season with salt and freshly ground black pepper to taste. Set the caponata aside. -
Grill the Beef
Once the beef is marinated and the teriyaki sauce is reduced, it’s time to cook the meat. Heat a grill pan or outdoor grill until very hot. Grill the beef for about 2-3 minutes on each side to achieve a nice sear while keeping the inside pink and tender. Avoid flipping the beef more than once to ensure even cooking. Once cooked, season the beef with a pinch of salt. -
Assemble the Dish
To plate, start by placing the caponata in the center of each plate using a round mold (about 10cm in diameter) for a clean, structured presentation. Slice the grilled beef into 4-5 pieces, each about 2cm thick. Arrange the beef slices neatly on top of the caponata. -
Final Touches
Drizzle the teriyaki reduction over the sliced beef for added flavor and garnish with pine nuts for a delightful crunch. Serve immediately, and enjoy a beautifully balanced dish of tender beef, savory vegetables, and sweet teriyaki sauce.
Tips:
- For the best texture, make sure to use a very hot grill so that the beef sears well and locks in all the juices, ensuring a tender and flavorful result.
- You can customize the caponata by adding other seasonal vegetables or herbs to suit your taste.
- If you don’t have a grill pan, you can cook the beef in a regular skillet with a little olive oil, ensuring it remains juicy.
This recipe is a perfect combination of savory, sweet, and crunchy textures, ideal for an elegant dinner or a special occasion.
