Piemontese Beef Tagliata with Bagna Càuda Drizzle, Soft Egg and Warm Lentils
A Piemontese plate built on tagliata — sliced seared beef — finished with a warm bagna càuda drizzle of anchovy, garlic, and olive oil, with a soft-yolk egg cracked over warm brown lentils. Beef, anchovy, and egg stack a quiet but real dose of B12 into a single plate.
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 100g (raw, cooks to ~75g)sirloin or flank steak
- 1large (50g)egg
- 1/2cup (100g cooked)brown lentils, cooked
- 3fillets (~12g)anchovies in olive oil, drained
- 2tbsp (28g)extra virgin olive oil
- 3cloves (9g)garlic, minced
- 1cup (30g)arugula
- 1tbsp (4g)parsley, chopped
- 1tsp (5ml)red wine vinegar
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Instructions
- 01
Bring a small saucepan of water to a gentle simmer. Lower the egg in and cook 6 minutes for a soft yolk. Lift out, hold under cold water briefly, and peel.
- 02
Make the bagna càuda: combine 1.5 tbsp olive oil, the minced garlic, and chopped anchovies in a small saucepan over low heat. Cook 4-5 minutes, stirring with a wooden spoon, until the anchovies dissolve into a fragrant paste. Remove from heat.
- 03
Pat the steak dry, season with salt and pepper. Heat the remaining 1/2 tbsp olive oil in a heavy skillet over high. Sear 2 minutes per side until well-browned and rosy at the centre. Transfer to a board and rest 3 minutes.
- 04
While the beef rests, warm the cooked lentils in the same skillet 1 minute, deglazing with the red wine vinegar. Stir in the parsley.
- 05
Slice the steak across the grain into 1/2-inch pieces.
- 06
Plate the warm lentils, top with the arugula and sliced steak. Halve the egg and place yolk-up beside the meat. Spoon the warm bagna càuda generously over the steak and finish with cracked pepper.
Nutrition (per serving)
- Calories
- 506kcal
- Protein
- 36g
- Carbs
- 25g
- Fat
- 28g
- Fiber
- 7g
- Selenium
- 35mcg
- Zinc
- 5mg
- Iron
- 5.5mg
- B12
- 3mcg
- Iodine
- 28mcg
- Sodium
- 720mg