Aromata, rapida si inedita aceasta tagliata va transforma o zi obisnuita de week-end intr-o experienta gastronomica. Desi pare complexa, este extrem de usor realizat. Totul consta in calitatea ingredientelor alese.

INGREDIENTE / INGREDIENTS:

(pentru 2 persoane / for 2 persons)

• 300 grame muschi de vita / 300 grams veal tenderloin
• 2 cartofi dulci / 2 sweet potatoes
• 2 capatani de usturoi / 2 garlic bulb
• 1 lingurita oregano / 1 teaspoon oregano
• 2 catei de usturoi / 2 garlic cloves
• 1/4 lingurita chilli / 1/4 teaspoon chilli flakes
• Rosii cherry / Cherry tomato
• Mix de salata / Salad mix
• Sare / Salt
• Piper / Pepper
• Ulei de masline / Olive oil

Spalam cartofii dulci bine fara a-i decoji si ii taiem in felii groase. Presaram cartofii cu sare, putin oregano si 1 lingura ulei de masline. Taiem cele 2 capatani de usturoi pe jumatate, le presaram cu sare si le stropim cu putin ulei de masline. Invelim fiecare jumatate de usturoi in folie de aluminiu. Asezam pe o tava acoperita cu hartie de copt, cartofii dulci si usturoiul si coacem timp de 20 de minute pe fiecare parte.

Intre timp, pregatim tagliata. Secretul pentru o friptura excelenta este prepararea carnii la temperatura camerei. Asadar, scoatem carnea cu o ora inainte de pregatire din frigider si o presaram cu sare mare. Incingem bine o tigaie (fara a adauga ulei) si prajim carnea cate 2 minute pe fiecare parte pentru a obtine un muschi de vita “medium done”.

Intr-un bol, preparam o marinada din 3 linguri ulei de masline, sare, piper, fulgi de chilli, oregano si 2 catei de usturoi striviti.

Cand carnea este gata, o scoatem direct in bolul cu marinada. Acoperim cu o folie de aluminiu si lasam la odihnit timp de 5 minute, apoi intoarcem pe cealalalta parte si adaugam rosiile cherry feliate pe jumatate. Mai lasam acoperit inca 5 minute, apoi taiem carnea felii subtiri.

Servim tagliata pe pat de mix salata, alaturi de cartofii dulci si usturoiul copt.

English version:

Steak Tagliata with Roasted Garlic

Aromatic, fast and unique, this steak will turn an ordinary weekend day into a gastronomic experience. Although it seems complex, it is extremely easy to do. It all consists in the quality of the chosen ingredients.

Wash the sweet potatoes well without peeling them and cut into thick slices. Sprinkle the potatoes with salt, a little oregano and 1 tablespoon of olive oil. Cut the 2 bulb of garlic in half, sprinkle with salt and sprinkle with a small quantity of olive oil. Wrap each half of the garlic in aluminum foil. Place on a tray covered with baking paper, sweet potatoes and garlic and bake for 20 minutes on each side.

In a bowl, prepare a marinade of 3 tablespoons olive oil, salt, pepper, chilli flakes, oregano and 2 crushed garlic cloves.

In the meantime, prepare tagliata. The secret to an excellent steak is to cook the meat at room temperature. So, take the meat out of the fridge an hour before cooking and sprinkle it with salt. Heat a frying pan well (without adding oil) and fry the meat for 2 minutes on each side to obtain a „medium done” beef temderloin.

When the meat is ready, take it out directly into the marinade bowl. Cover with aluminum foil and leave to rest for 5 minutes, then turn to the other side and add the sliced cherry tomatoes in half. Leave covered for another 5 minutes, then cut the meat into thin slices.

Serve tagliata on a bed of salad mix, along with sweet potatoes and baked garlic.

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