Beef tagliata with woodland infusion

chef

Leonardo Pellacani

Other Ingredients

1200 g Beef

Mix salad leaves

Pepper

Parsley

Garlic

Cook the beef on a griddle pan.

In the meantime sauté the mushrooms with the chopped garlic and parsley for a few minutes.

Arrange the mixed salad leaves on the bottom of the plate, add the meat and finish with the sautéed mushrooms.

Serve with a drizzle of extra virgin olive oil.