Tagliata de vita alla diavola

Carnea buna nu are nevoie de multe cuvinte. Tagliata de vita alla diavola le spune pe toate cu un singur strop de picant. Felii groase de muschi, rozalii la mijloc, si o garnitura de ardei copti care face diferenta intre o friptura si o farfurie de care iti amintesti. “Tagliata” inseamna pur si simplu “taiata”, adica friptura servita in felii, asa cum o gasesti in trattoriile italiene. “Alla diavola” aduce focul: usturoi, oregano si fulgi de chilli, care transforma garnitura de ardei kapia copti intr-un picant cald, nu agresiv. Pe farfurie, contrastul face toata treaba: carnea fina si suculenta, piureul de telina cremos si ardeii cu gust dulceag-afumat si o nota de chilli care ramane pe limba. Este farfuria perfecta pentru o cina in doi sau pentru zilele in care avem musafiri, pentru ca arata spectaculos, desi se face simplu.

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INGREDIENTE (pentru 2 portii)

500 grame muschi de vita
sare mare
2 linguri ulei de masline
1 lingurita usturoi zdrobit
3 ardei kapia copti
½ lingurita fulgi de chilli CIO
1 lingurita oregano
sare
piure de telina (sau de cartofi, daca nu iti place telina), pentru servit

Taiem muschiul de vita in rondele groase de 2,5 cm si le presaram cu sare mare pe ambele parti. Le lasam la temperatura camerei o ora, apoi le stergem cu servetele absorbante.

Prajim carnea fara ulei, pe o tigaie tip gril, 3-4 minute pe fiecare parte, pentru gradul medium. Ideal este sa folosim un termometru de carne, pana ajungem la 60-62°C in interior. Scoatem carnea pe o farfurie, o acoperim cu folie de aluminiu si o lasam la odihnit 10 minute.

Intre timp pregatim garnitura. Incalzim uleiul de masline intr-o tigaie si adaugam usturoiul zdrobit. Il calim cateva secunde, fara sa se arda. Adaugam ardeii kapia copti, curatati de seminte si feliati, fulgii de chilli CIO, sarea si oregano. Gatim 10 minute, ca aromele sa se lege.

Pe o farfurie asezam piureul de telina (sau de cartofi). Punem deasupra muschiul feliat si garnitura usor picanta de ardei copti. Servim imediat.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de tagliata de vita alla diavola, te invitam sa incerci si alte retete inspirate:

Tigaie rustica cu steak de vita, ochiuri si cartofi noi

Shaorma de vita cu sos de iaurt si sumac

Lipii cu muschi de vita si piure de fasole

English version

Beef Tagliata alla Diavola

They say good meat does not need many words. Beef tagliata alla diavola says it all with a single touch of heat. Thick slices of beef tenderloin, pink in the middle, and a side of roasted peppers that makes the difference between a steak and a plate you will remember. “Tagliata” simply means “sliced”, that is, steak served in slices, the way you find it in Italian trattorias. “Alla diavola” brings the fire: garlic, oregano and chilli flakes, which turn the side of roasted kapia peppers into a warm, not aggressive, heat. On the plate, the contrast does all the work: the fine, juicy meat, the creamy celeriac purée, and the sweet, smoky peppers with a note of chilli that lingers on the tongue. It is the perfect plate for a dinner for two or for days when we have guests, because it looks spectacular even though it is simple to make.

INGREDIENTS (for 2 servings)

500 grams beef tenderloin
coarse salt
2 tablespoons olive oil
1 teaspoon crushed garlic
3 roasted kapia peppers
½ teaspoon CIO chilli flakes
1 teaspoon oregano
salt
celeriac purée (or potato purée, if you do not like celeriac), for serving

Cut the beef tenderloin into thick 2.5 cm medallions and sprinkle them with coarse salt on both sides. Leave them at room temperature for one hour, then pat dry with paper towels.

Cook the meat without oil in a grill pan, 3-4 minutes on each side, for medium. Ideally, use a meat thermometer and cook until the internal temperature reaches 60-62°C. Transfer the meat to a plate, cover with aluminium foil and leave to rest for 10 minutes.

Meanwhile, prepare the side. Heat the olive oil in a pan and add the crushed garlic. Sauté it for a few seconds, without letting it burn. Add the roasted kapia peppers, deseeded and sliced, the CIO chilli flakes, the salt and the oregano. Cook for 10 minutes, so the flavours come together.

Arrange the celeriac purée (or potato purée) on a plate. Place the sliced tenderloin on top, with the lightly spicy roasted pepper side. Serve immediately.

If you enjoyed this beef tagliata alla diavola recipe, we invite you to try other recipes for inspiration: Rustic skillet with beef steak, fried eggs and new potatoes, Beef Shawarma with Yoghurt and Sumac Sauce or Tortillas with Beef Loin and Mashed Beans.

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