Tagliata with Crispy Oyster Mushrooms, Rosemary & Parmesan


Eat the Week: Every meal, every dayI know I’ve said this a few times now, but this is actually another favourite dish. What could be better than a steak cooked to perfection and served rare? This Italian way with steak is delicious and, at the end of the working week, who doesn’t deserve a treat?

  • Yield: 4 (or 2 with leftovers)
  • Preparation Time: 5 Minutes
  • Cooking Time: 10 Minutes


  • 2 sirloin steaks (about 600 g/1 lb 5 oz in total) – the best quality you can afford
  • 2 glugs of extra virgin olive oil
  • 8 oyster mushrooms, torn into large pieces
  • 4 cloves garlic, crushed
  • 3 sprigs of rosemary
  • 1½ oz (40 g) parmesan, shaved
  • 2 large handfuls of rocket (arugula)
How to Make It
  1. Season the steaks with salt and pepper, then place a skillet or heavy-based frying pan over high heat. Add a dash of olive oil and wait until it starts to smoke, then add the steaks. Cook for 2–2½ minutes (depending on their thickness), turning them every 10 seconds. Transfer the cooked steaks to a wire rack to rest for at least 5 minutes, placing a plate underneath to catch all the juices.
  2. Meanwhile, add the oyster mushrooms to the same pan, with a little more oil if needed, then turn the heat up to high and let them brown for a minute or so on both sides. Add the garlic, rosemary and a sprinkling of salt and pepper, then pour in any juices that have drained from the steaks and cook for a minute or so.
  3. To serve, slice the steaks thinly on the diagonal and arrange on a board or platter. Place the parmesan and rocket in separate bowls and dress the rocket with a generous drizzle of olive oil. Put the mushrooms onto a serving plate, pouring any pan juices into a jug.

Leave A Reply

%d bloggers like this: