Emilian Beef Tagliata with Soft Egg, Rosemary Cannellini and Wilted Chard
A rustic Emilia-Romagna dinner of seared grass-fed beef sliced over warm cannellini, finished with a soft egg and rosemary-garlic oil. Beef and egg together carry roughly 4 mcg of B12 — well over the daily target the body uses for nerve and red-blood-cell health.
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 1(5 oz / 142g raw, ~105g cooked)grass-fed beef sirloin or flank
- 1large (50g)egg
- 3/4cup (135g)cooked cannellini beans, drained
- 1.5cups (60g)Swiss chard, ribs removed, roughly chopped
- 1.5tbsp (21g)extra-virgin olive oil
- 2cloves (6g)garlic, sliced thin
- 1sprigfresh rosemary, leaves stripped
- 1/2(~12g juice)lemon, juiced
- 1/4tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Pat the beef dry and season both sides with salt and pepper. Let it sit at room temperature for 5 minutes.
- 02
Heat a heavy skillet over medium-high heat. Add 1/2 tbsp olive oil. Sear the beef 3 minutes per side for medium-rare. Transfer to a plate to rest.
- 03
Lower the heat to medium. Add the remaining 1 tbsp olive oil, the sliced garlic, and rosemary leaves. Cook 30 seconds until fragrant.
- 04
Add the cannellini beans and a splash of water. Warm through for 2 minutes, lightly crushing a few beans with a fork.
- 05
Add the chard and cook 1 minute until just wilted. Squeeze in the lemon juice and turn off the heat.
- 06
In a small non-stick pan, fry the egg in a touch of olive oil over medium heat until the white is set but the yolk runs, about 3 minutes.
- 07
Slice the rested beef against the grain. Spoon the cannellini and chard onto a plate, fan the beef on top, slide the egg over the beef, and finish with the rosemary oil from the pan.
Nutrition (per serving)
- Calories
- 575kcal
- Protein
- 41g
- Carbs
- 32g
- Fat
- 28g
- Fiber
- 9g
- Selenium
- 32mcg
- Zinc
- 6.8mg
- Iron
- 5.4mg
- B12
- 4mcg
- Iodine
- 32mcg
- Sodium
- 620mg