Grilled Beef Tagliata with Baby Carrots & Rocket Salad

Name: Grilled Beef Tagliata with Baby Carrots & Rocket Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean, European, Greek
Ingredients: 30g pine nuts; 800g beef eye fillet, at room temperature; 1 tbs olive oil; 2 tsp sea salt; 5g cracked pepper; 2 bunches baby carrots, trimmed & cleaned; 1 tsp balsamic vinegar; 1⁄2 bunch fresh continental parsley, roughly chopped; 100g feta, crumbled; 200g rocket; 1 avocado, sliced; 1 tbs lemon juice; 100g parmesan, shaved

6 steps

Prep:10minCook:20min

Updated at: Wed, 16 Aug 2023 21:58:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories553.5 kcal (28%)

Total Fat41.3 g (59%)

Carbs10.6 g (4%)

Sugars2.6 g (3%)

Protein35.2 g (70%)

Sodium1087.6 mg (54%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

30gpine nuts

800gbeef eye fillet

at room temperature

1 Tbsolive oil

2 tspsea salt

5gcracked pepper

2 bunchesbaby carrots

trimmed & cleaned

1 tspbalsamic vinegar

0.5 bunchfresh continental parsley

roughly chopped

100gfeta crumbled

200grocket

100gparmesan

Instructions

Step 1

Preheat BBQ or frypan over high heat.

Step 2

Toast pine nuts in fry pan for a few minutes until golden. Set aside.

Step 3

Rub beef with 2 tsp oil, season with 1/2 tsp salt and 1 tsp pepper and cook for 6 minutes on all sides till well browned. (Add another 2 minutes for medium). Wrap beef in three layers of foil and rest for 20 minutes.

Step 4

Place carrots and ½ tsp salt in a saucepan of cold water and bring to the boil. Simmer for 3 minutes, drain then grill on BBQ for a few minutes. Arrange on a platter, drizzle with balsamic and scatter over parsley and feta. Season with salt and pepper.

Step 5

Gently toss rocket, avocado and parmesan with remaining 2 tsp oil and lemon juice. Top with pine nuts and season with salt and pepper.

Step 6

Thinly slice meat, arrange on a platter and serve with sides.