Beef tagliata with vegetables and pine nuts
- 300 g beef tenderloin
- 200 g pearl oyster mushrooms
- 200 g red pepper
- 2 tbsp pine nuts
- 1 tsp honey
- Olive oil, balsamic vinegar, salt and pepper
Set both cooking zones on the BORA Tepan stainless steel grill to 220 degrees. Dab the steak and season with salt. Drizzle oil on the grill and fry the steak for 4 minutes on each side, then remove from the Tepan and leave to rest for a few minutes. Shorten the stems on the mushrooms, then put them on the other cooking zone on the Tepan stainless steel grill and season with salt. Chop the pepper into bite-sized pieces. Briefly fry the pine nuts in a dry frying pan.
Prepare the dressing using 2 tbsp balsamic vinegar, 4 tbsp olive oil, 1 tsp honey, salt and pepper. When the mushrooms are almost ready, add the red pepper and fry for 3 or 4 minutes before removing from the Tepan and seasoning once more with salt, pepper and a little dressing. Cut the steak into thin slices, arrange on a plate with pine nuts, season with salt and pepper and drizzle with the dressing.