Beef Tagliata

Marinated beef fillet seared and roasted, then served thinly sliced over a zesty, peppery winter leaf salad with soy dressing.

Beef High Protein Salad Roast Low Carb

Estimated Nutrition

Calories

502.8

kcal / serving

4022.4 kcal total

Carbs

14.5g

per serving

115.6 g total

Fat

31.3g

per serving

250.4 g total

Protein

41.4g

per serving

331.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Soft Light Brown Sugar

CondimentsSauces

300

Soy Sauce

for the beef marinade

tbsp

Soy Sauce

for the salad dressing

tbsp

Thai Fish Sauce

Fruits

0.5

piece

Lemon

juice only

Meat

1.35

Beef Fillet

trimmed

NutsSeeds

clove

Garlic

roughly chopped

bunch

Coriander

clove

Garlic

finely chopped

tbsp

Coriander Leaves

roughly chopped

OilsFats

110

Sunflower Oil

Vegetables

piece

Red Chilli

roughly chopped

tbsp

Ginger Root

finely chopped

piece

Red Chilli

finely chopped

handful

Mixed Peppery Winter Leaves

rocket, mustard, or chicory; washed and dried

Method

Blend soy sauce, chilli, garlic, and oil until smooth.

Marinate beef in a bowl overnight, then bring to room temperature before cooking.

Preheat the oven to 220°C.

Sear the beef in a hot ovenproof pan until brown, then roast for 20-25 minutes.

Remove the beef and let it cool in the pan.

Whisk soy sauce, ginger, chilli, garlic, lemon juice, fish sauce, and sugar to make the dressing.

Arrange leaves on a plate, top with thinly sliced beef, and drizzle with dressing.