Beef Tagliata with Radicchio and Arugula

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Ingredients

  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 1 1/2-pound beef tenderloin
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon canola oil
  • 2 cups sliced arugula
  • 2 cups sliced radicchio
  • 1 lemon, halved
  • High-quality extra-virgin olive oil (for drizzling)
  • High-quality aged balsamic vinegar (for drizzling)
  • Parmigiano-Reggiano cheese shavings

    • Description

    This Rich Take On An Italian Classic Comes From Mario Batali, Joe Bastianich, And Nancy Silverton's Restaurant, Mozza, In Los Angeles. Use The...

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