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Tagliata of veal entrecote with Parmesan, balsamic and arugula

Veal entrecote with Parmesan, balsamic and arugula. Served with a truffle/balsamic crumble and balsamic caviar.

Sommelier's tip: Serve a Chianti Classico with this dish. This pleasant and smooth wine has a fine structure that pairs well with the tagliata.

Ingredients

Vitender veal entrecote
Rocket
crumble truffle balsamic
Balsamic vinegar
balsamic caviar
Maldon salt
arugula cress
Olive oil
Parmesan

Preparation

  1. Cook the veal entrecote sous-vide at a temperature of 49°C for about 30 minutes.
  2. Chop the arugula and coarsely grate the Parmesan.
  3. Grill the entrecote to a core temperature of 52°C and slice it.
  4. Arrange the entrecote among the arugula and finish with Parmesan, balsamic vinegar, arugula cress, balsamic pearls, and the crumble.
  5. Drizzle with salt and olive oil to taste.