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Tagliata of ribeye with Pecoraro Aceto Balsamico 9 years

Beef steak tagliata with arugula and parmesan on gray plate, gray background, top view. Italian cuisine concept.

Ingredients

For 2 portion(s)

~500g ribeye, 3-4cm thick
40ml neutral oil (sunflower)
50g butter
1 bunch of thyme
3 cloves of garlic, peeled and lightly crushed
9 year old Pecoraro Aceto Balsamico

Preparation

  1. Pat the steak dry with a piece of kitchen roll. Then season generously with sea salt and freshly ground pepper.
  2. Preheat a medium-sized frying pan to the highest heat. Add the oil and heat until smoking.
  3. Carefully place the piece of meat in the pan and fry for 2 to 3 minutes on each side until a crust forms.
  4. Reduce the heat and add the butter, thyme and garlic to the pan. Then use a spoon to continuously pour the flavored butter over the steak until the internal temperature reaches 56°C (medium-rare).
  5. Remove the steak from the pan and leave to rest for 5 minutes before cutting. Then refine with 9-year-old Pecoraro balsamic vinegar.

Tips for the recipe

Traditionally served with a rocket and tomato salad.

Time:15 min Preparation

Dessert

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Further products

PB-Flasche-6-white-BG-854x1139
Matured for 6 years in barrels
Our award-winning Apple Balsam is produced using the same method as our Aceto Balsamico. However, it does not mature in barrel batteries, but in oak barrique barrels for six years. The starting product in this case is apple juice from regional organic apples.
Order
PB-Flasche-9-white-BG-854x1139
Matured for 8 years in barrels
Our Aceto Balsamico, which is produced using traditional methods, matures in five different barrels: Oak, acacia, mulberry, chestnut and cherry merge after nine years to create this wonderful aroma of our gourmet favorite.
Order
PB-Flasche-15-white-BG-854x1139
Matured in barrels for 15 years
Due to the storage in a special climate in open barrels covered only with linen, the water content of the balsamic vinegar evaporates a little more each summer and thus condenses from year to year into this unique elixir.
Order
PB-Flasche-6-white-BG-854x1139
Matured for 6 years in barrels
Our award-winning Apple Balsam is produced using the same method as our Aceto Balsamico. However, it does not mature in barrel batteries, but in oak barrique barrels for six years. The starting product in this case is apple juice from regional organic apples.
Order
PB-Flasche-9-white-BG-854x1139
Matured for 8 years in barrels
Our Aceto Balsamico, which is produced using traditional methods, matures in five different barrels: Oak, acacia, mulberry, chestnut and cherry merge after nine years to create this wonderful aroma of our gourmet favorite.
Order
PB-Flasche-15-white-BG-854x1139
Matured in barrels for 15 years
Due to the storage in a special climate in open barrels covered only with linen, the water content of the balsamic vinegar evaporates a little more each summer and thus condenses from year to year into this unique elixir.
Order

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