Tagliata di manzo recipe

Chef Mauro Cereda shares his signature dish

Recipe
Recipe
Recipe
1/3

Bringing true Italian blood to the Media Rotana’s kitchen, it is clear Chef Mauro is passionate about his food. Learn from him how to cook beef the ‘Italian Prego’s way’.

Chef Mauro says: ‘I chose this dish because it has a special and high quality of beef that is certified by the US and is made the Italian Prego’s way.’

The recipe

Ingredients
(Serves one)
• 200g beef tenderloin
• 140g roast potatoes
• 20g rocket leaves
• 75g parmesan flakes
• 30g balsamic glaze
• 75ml brown sauce
• 20g green pepper
• 25ml olive oil
• 5g salt
• 2g pepper

Method
1 Marinate the beef with salt, pepper and olive oil.
2 Grill the steak for four minutes.
3 Bake the roast potatoes for 15 minutes at 210°C.
4 Put the potatoes on the plate and make three layers of beef, rucola and parmesan cheese.
5 Add the brown sauce, decorate with balsamic glaze and serve.

The chef

Name: Mauro Cereda
Nationality: Italian

Chef Mauro has a diversified, extensive and multi-national experience of 24 years in Italian cuisine operations in Italy, Switzerland and America. Chef Mauro previously held the position of executive chef in an international US restaurant chain. He has been with Prego’s at the Media Rotana from the offset, implementing the best of Italian dishes and adding to the unique Italian experience at Prego’s.

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