Steak tagliata with roast beetroot, watercress, walnuts and mustard dressing
- January 2016
- Serves 4-6
- hands-on time 20 min, oven time 55 min
Debbie Major serves this classic Italian steak recipe with earthy beetroot and crunchy walnuts, all tied together with a mustard dressing.
- Dairy-free recipes
- 620 kcals
- 40g (7.4g saturated)
- 14.4g (13.1g sugars)
- 150g walnut halves
- 1kg medium raw beetroot
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp salt
- 4 tsp white wine vinegar
- 1½ tsp each wholegrain and English mustard
- ½ tsp caster sugar
- 5 tbsp extra-virgin olive oil
- 4 x 250g British rib-eye or sirloin steaks, 1.5cm thick, at room temperature
- 200g watercress
- 1 tbsp small capers, drained and rinsed
- Heat the oven to 190°C/170°C fan/ gas 5. Spread the walnuts over a baking sheet and toast in the oven for 6-7 minutes. Remove and leave to cool, then snap each one in half, or roughly chop.
- Peel the beetroot and cut them into wedges (see tip). Put them in a small roasting tin with 2 tbsp of the olive oil, the balsamic vinegar, salt and pepper, then toss well. Cover the tin tightly with foil and roast for about 45 minutes or until tender. Set aside.
- Whisk together the white wine vinegar, mustards and sugar in a small bowl, then whisk in the extra-virgin olive oil and some salt and pepper to taste.
- Brush the steaks on both sides with the remaining olive oil and season well with salt and pepper. Heat a heavy-based griddle or frying pan over a high heat until smoking hot. Add the steaks and cook for 1½ minutes on each side for rare or 2½ minutes on each side for medium. Lift onto a board to rest for a few minutes.
- Spread the watercress over the centre of a platter and arrange the wedges of beetroot in among the leaves. Cut each steak slightly on the diagonal into 5mm thick slices and place randomly on top of the watercress. Sprinkle over the mustard dressing, then scatter with the capers and toasted walnuts. Serve straightaway.
If some of your beetroot are large, chop into equal ￼￼pieces so they cook evenly. They’re cooked when you can pierce them easily with a knife tip.
Toast the walnuts and make the dressing up to 6 hours in advance. Keep in tightly sealed containers. Shake or whisk the dressing to serve
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