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Beef Tagliata with Rocket and Parmesan Salad - Heston | Waitrose

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The key to this delicious recipe is to get the pan really, really hot before cooking the steak to ensure that it is well coloured on the outside but rare on the inside.
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Опубликовано:

5 сен 2024

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Комментарии : 48

@maeinureyes 6 лет назад

Surprisingly simple for a Heston recipe

@Sam-vi2ho 6 лет назад

Yeah? It took him a couple of years to age the parmegianno regiano

@nicolasmts3264 5 лет назад

in fact he dry aged the steak 100 years

@jaycuthbert245 2 года назад

You missed the part were he made the cast iron pan and kitchen equipment from scratch and also built the entire house from brick stone and water lol the food needed a "nutty" and unique surrounding to truely come out to it's full potential mate haha

@stuarthawkins8083 Год назад

This is one of our go to recipes. It’s absolutely delicious and so easy.

@waitroseandpartners Год назад

Great to hear Stuart, and thanks for sharing. ^Gina 😊

@carlolombardo1396 11 лет назад

here i am from tuscany where all about tagliata started..:prime cuts was not always avalaible and mostly they was reserved to rich people so living the rest to farmers or simply employes wich they used to not over cooked on theyr house charcoal kitchen those cuts ending up to slice them (tagliare)end portion them and rear serving .it was the only way to hav it tender ciao you all from all that started TUSCANY

@flappospammo 13 лет назад

yummy !

@MrA71717 2 года назад

To take this dish to the next level, roughly tear some ciabatta, toss lightly in olive oil and toast under the grill, pinch of salt and serve on the side.

@halogen123 13 лет назад

@djamorpheus So what kind of oil should be used instead?

@whowantsabighug 13 лет назад

@chefkoo I think people only turn it once on a griddle so it has a neater pattern, other than that, theres no reason not to turn it more than once.

@yinhonglin9592 10 месяцев назад

Why he wastes the oil after the steak?

@djamorpheus 13 лет назад

@halogen123 Safflower oil

@amonterov 4 года назад

wow! is that arugula?

@bodychoke 2 года назад

Yes

@FoodforThought12345678dsds Год назад

no, it's rocket

@us4307 6 лет назад

Flavour?

@Slashbag69 13 лет назад

@FunkinFit Yeah man, steak sucks when you don't have any beef :/

@Bragglord 11 лет назад

In most cases go with Heston, true both have 3 michelin stars but Gordon has never been the owner of the best restaurant in the world and doesn't spend 70% of his life in food labs.

@CreamFreshCream 7 лет назад

Actually his restaurant called Gordon Ramsay restaurant was the second best restaurant in the world in 2002

@user-ro9md9wp3j Год назад

"best" is subjective

@katsuneshinsengumi 13 лет назад

this is more like chemistry than throwing some raw food together,. ,..

@1madaboutguitar 13 лет назад

@djamorpheus Your right. It amazes me how many top chefs know little about nutrtion. But I guess, they dont care... its all about taste. But still strange as you can taste burnt olive oil, not to mention both the fumes and the oil itself becomes carcinogenic at such high temperatures...

@FunkinFit 13 лет назад

I try to making this recipe for my grandma three days ago, but could not be getting the key ingredients due to the bad shortages. With out the beef or the rocket or the parmesan it not tasting too nice. What did I do wrong?

@whyeff21 11 лет назад

yeah i wouldn't put a salad on top of beef even if it's cooled down.

@colinsmith6116 3 года назад

I can see the reasoning in turning every 20 seconds.

@tonypie28 12 лет назад

Yeah, I thought so, if you watched Gordon Ramsay's steak recipes he insists you turn it once, but they both have 3 michelin stars. so who's right?

@CreamFreshCream 7 лет назад

I'd say Heston, because he can backed up it by science. When you sear a steak and flip it every 15 seconds it'll cook more evenly and while you end up with nicely browned and seared outside, the inside stays moist, tender and medium rare! If you turn it just once you'll end up with good steak, however it won't be cooked very evenly and you'll have a big piece of well done on the margins of the steak...

@Kphyl 7 лет назад

plus, Gordon eventually converted to the multiple flip technique.

@RamiroEspin0 2 года назад

The thing is that Gordon did what most restaurant do, is a time saving form to only flip it once, you lose precision and quality (moist), but if the steak is thick and good quality, for most restaurants they are ready to compromise that 20-30% quality and precision. PLUS, In Heston's way you wont get burnt ends, in Gordon's way you may if you do it a little bit more than medium done or if the steak is too thick. Usually go with Heston, He's a food scientist focused on the art of fine dining. Gordon is a great chef, but focused on more practical aproaches for business.

@rachiti 11 лет назад

Olive oil is ruined when heated that much. Either use a lower heat or preferably choose an oil with a higher smoke point like canola

@CreamFreshCream 7 лет назад

Actually a classic virgin olive oil (not extra virgin though) has much higher smoke point than canola oil.

@FoodforThought12345678dsds Год назад

ha you've been brainwashed

@andresgonzales3013 7 лет назад

This guy loves olive oil jesus he's not shy lol

@rgawer2 11 лет назад

i know whats for dinner...

@SoyuzBot 13 лет назад

I thought beef should only be turned once.

@FoodforThought12345678dsds Год назад

you're a moron

@djamorpheus 13 лет назад

olive oil.... for smoking hot cooking? no

@CreamFreshCream 7 лет назад

Why not?

@antoniovelardo7762 11 лет назад

Se questo sta cucinando una tagliata suppongo che ti sarai fatto venire un colpo te che sei toscano! ;)

@riccardomonti312 4 года назад

Haha, hai ragione!!

@KinkyLettuce 3 года назад

240p

@Kapustomyl 11 лет назад

Fliping the steak every 15 to 20 secs... I see this first time to be honest.. well it's Heston, so there must have been some reason ;)

@CreamFreshCream 7 лет назад

There really is a reason. When you sear a steak and flip it every 15 seconds it'll cook more evenly and while you end up with nicely browned and seared outside, the inside stays moist, tender and medium rare!

@animaladam5 11 лет назад

lol what are you saying the only way to truly sear something correcting is to get the the heat when it just starts smoking... not burnt. This chef has 3 michelin stars you do not.