Tagliata di Manzo from the BBQ
Italian grilled and sliced diamond tenderloin from the barbecue
Equipment
- Kamado or other BBQ
- Charcoal
- Cheese slicer or peeler
- Aluminium foil
- Core temperature meter
Ingredients
- 600 gram diamond hare Jew bunny
- 250 gram Cherry tomatoes
- couple leaves fresh basil
- 85 gram arugula
- 100 gram Parmesan cheese very piece
- balsamic cream
- olive oil
- pepper and salt
Instructions
Preparation
- Prepare the kamado or BBQ for direct grilling at approximately 250 degrees.
- Grate the Parmesan cheese with a cheese grater or peeler so that you get nice thin slices.
- Sprinkle the diamond tenderloin with a little olive oil, salt and pepper.
- Do the same with the cherry tomatoes in a separate bowl.
Grilling the meat and tomatoes
- Grill the meat on both sides for between 2 and 3 minutes. (measure the temperature with the core temperature meter, the core must be 52 degrees for medium cooking)
- Wrap the diamond tenderloin in aluminum foil and let it rest for about 5 minutes.
- In the meantime, grill the tomatoes briefly on the grill. Keep moving the tomatoes and remove them before they become too soft.
- Place the tomatoes in a bowl, pick the fresh basil and mix it with the tomatoes.
Presentation of the dish
- Place the cherry tomatoes with the basil playfully in the middle of the plate.
- Cut the diamond fillet in the short way, into slices of about 1 centimeter, and place them on the tomatoes
- Garnish the dish by placing some arugula and Parmesan cheese on the meat.
- Finally, drizzle it with the balsamic cream by making stripes or circles over the entire dish.