Tagliata with Traditional Balsamic Vinegar of Modena is a beef cut – fillet or Entrecôte, at least 4 to 5 cm thick, which is grilled for no more than 5 minutes each side, then cut into strips dressed with Balsamic Vinegar of Modena and served accompanied with salads and cherry tomatoes.
Regions: Central Italy
Prep. & Cook. Time: 10 min.
- Beef tenderloin fillet 1 kg
- Traditional Balsamic Vinegar of Modena
- Extra virgin olive oil
- Green salad, tomatoes and cheese
Cut the beef into 10 thick slices of at least two fingers (3/4 cm thick).
Grill the slices and season with salt on both sides. Once cooked, cut into thick pieces and serve with salad cherry tomatoes and Parmesan cheese. Season with a few drops of Traditional Balsamic Vinegar of Modena.
Basic recipe by courtesy of Torre Guelfa Restaurant.