Planet Wine - A Wine, Food & Travel Blog
Steak tagliata with Terra del Capo Sangiovese, a ‘marriage’ made in heaven!
2020-08-12
Your guests and family will marvel at the authentic Italian flavours of this mouth-watering dish. Ciao down on this steak tagliata – that’s amore. And complement this hearty dish with an Italian wine from the award-winning Anthonij Rupert Wyne, their Terra del Capo Sangiovese. Ingredients 60 ml vegetable oil 30 ml olive oil 45 ml capers, drained 700g-800g beef fillet, rump or sirloin 1 garlic clove, peeled and crushed 5 thyme sprigs, leaves only Salt and freshly ground pepper 125 ml balsamic vinegar A handful of sundried tomatoes, sliced 15 g wild rocket, washed 50 g Parmareggio 24-month matured Parmigiano Reggiano shavings Method Preheat oven to 200 °C. Heat the vegetable oil in a small pot and
2020-08-12
Your guests and family will marvel at the authentic Italian flavours of this mouth-watering dish. Ciao down on this steak tagliata – that’s amore. And complement this hearty dish with an Italian wine from the award-winning Anthonij Rupert Wyne, their Terra del Capo Sangiovese. Ingredients 60 ml vegetable oil 30 ml olive oil 45 ml capers, drained 700g-800g beef fillet, rump or sirloin 1 garlic clove, peeled and crushed 5 thyme sprigs, leaves only Salt and freshly ground pepper 125 ml balsamic vinegar A handful of sundried tomatoes, sliced 15 g wild rocket, washed 50 g Parmareggio 24-month matured Parmigiano Reggiano shavings Method Preheat oven to 200 °C. Heat the vegetable oil in a small pot and
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