Fillet Tagliata with Quick Flatbread

Hot of the grill!

All recipes by Tamatiestraat

Ingredients:

 

  • 1.6kg fillet (±100-150g per person) 
  • olive oil 
  • maldon salt & black pepper 
  • ±500g porta Bellini mushrooms, sliced and roasted on a flat 
  • top on the gas braai 
  • 6-8 coloured peppers, halved and charred until soft on the 
  • everdure furnace grill 
  • 2 large white onions, quartered and charred until soft on 
  • the everdure furnace grill 
  • 4 garlic cloves, thinly sliced and deep-fried in sunflower oil 
  • 4 Tbsp baby capers, drained and dried, deep-fried in 
  • sunflower oil 
  • 80g wild rocket 
  • ±100-150g parmesan shavings 
  • optional: chilli sauce/premium balsamic vinegar

How To Make Fillet Tagliata

  1. Cut fillet lengthwise in half to create to thinner fillets. Season with Maldon Salt & Black Pepper. 
  2. Sear over hot coals/gas for 2-3 minutes a side (for medium rare). Take off the heat and wrap tightly in a double layer of foil. 
  3. Let it rest for at least 45 minutes at room temperature. If you like your meat more well done, add a minute a side.
  4. While the meat is resting, coat the mushrooms, peppers and onions with olive oil and grill on the Everdure Furnace. Turn continually until soft and nicely charred.
  5. On a serving platter, start building your Tagliata by spreading the wild rocket.
    Remove the meat from the foil and cut in thin slices. Now layer all the ingredients ending with the crispy garlic and capers on top.
  6. Drizzle with a little chilli/balsamic vinegar and finish with parmesan shavings.
  7. Serve as a one platter SHARING FEAST MEAL and add freshly baked bread or flatbread to mop up all the juices.

Ingredients:

makes 12-15 small flatbreads

Ingredients
  • 4 cups cake flour
  • 3 cups double cream plain yoghurt
  • salt & pepper
  • 2 Tbsp oil

How To Make Flatbread

  1. Mix all the ingredients together until the dough comes together. add a little flour if too wet to handle.
  2. Divide the dough in 12-15 balls and flatten with your palm into an oval.
    fry in a griddle pan on the stove, or on the griddle of a hot fire for about 1 –
    2 minutes a side until nicely browned and cooked through.
  3. Ideally serve while still warm.