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Seared beef tagliata with tonnato sauce
Serves 4 Starters and mains
Ingredients
- 1 x 60g can tuna in oil or spring water, drained
- 120g mayonnaise
- 3 anchovies in oil, drained
- 2tsp lemon juice
- 2tbsp capers in brine, drained
- rapeseed oil, to fry
- 4 x 175g sirloin steaks
- 1 large head radicchio, shredded
- flat-leaf parsley or rosemary, to garnish
Method
To make the tonnato sauce, blend the tuna, mayonnaise, anchovies and lemon juice together in a food processor until smooth. Stir half the capers through, season to taste and set aside.
Heat a good splash of oil in a cast-iron frying pan over a high heat. Pat the steaks dry with kitchen paper and season with salt and pepper on both sides. Once the pan is hot, add the steaks, one or two at a time. Do this over a very high heat and use a spatula to press them into the pan to get a really good crust on the outside. Flip over and cook the other side. Allow 3-4 minutes on each side, although cooking time will depend on the thickness of the steak, or use a thermometer to register the temperature (48C for rare). Repeat with the remaining steaks, let them rest.
While the steaks are resting, add the radicchio to the pan and cook in the remaining pan juices for 1-2 minutes until wilted.
Cut the steak into 5mm slices. Spoon the sauce on to serving plates and serve the radicchio and the steak alongside. Sprinkle the remaining capers over and garnish with the herbs to serve.
Cook's Note: The sauce can be made 2 days in advance and stored in an airtight container in the fridge.
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