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Beef Tagliata with Rocket Salad, Parmesan Cheese and Cherry Tomatoes, and Potato Duchesse

Serves 4


4 medium all-purpose potatoes, cooked and mashed by hand or put through a food mill

1/4 cup grated Parmigiano Reggiano cheese, plus more for sprinkling

2 egg yolks

2 tablespoons butter

Coarse salt and pepper to taste

Extra virgin olive oil

Two pieces boneless beef rib roast – each approximately 3/4-pounds in weight and 1 1/4-inch thick

Parmigiano Reggiano cheese shavings

1 cup arugula leaves, washed and shredded

10 cherry tomatoes, washed and cut in half 

Prepared balsamic dressing


Preheat the oven to 400°F.

In a bowl, mix the mashed potatoes with the egg yolks, grated Parmigiano cheese, butter, salt and pepper.  Using a piping bag with a large star tip, pipe the potatoes onto a parchment-paper-lined bake sheet.  The bottom of each star should be about the size of a silver dollar and your wrist action should produce a shape resembling a fluted cone.  When all the stars are made, sprinkle them with more grated Parmigiano cheese.

Bake the potato stars in the oven for 15 to 20 minutes.  They should be lightly golden brown in color with the cheese melted into the potato.  Keep warm while the beef is cooked.

Meanwhile, heat the olive oil in a sauté pan over high heat and cook the beef slabs about 5 minutes on each side.  (Alternately you may coat the whole piece of meat with olive oil and grill it.)  Let rest for 3 minutes and then use a paper towel to blot up some of the excess moisture.  Slicing on the diagonal, cut the beef into 1/4-inch thick slices.  Sprinkle with coarse salt. 

Divide the beef slices between each of four plates and top with some of the cherry tomatoes, arugula leaves and shavings of Parmigiano cheese.   Add two or three of the Duchesse potato stars to the plate.  Serve with a drizzle of balsamic dressing over the top.

This recipe is featured on show 2904 – Tuscan Supper.


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