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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Beef Tagliata with Radicchio and Arugula
Beef Tagliata with Radicchio and Arugula
(Tagliata di Manzo con Radicchio e Rucola)

1/4 cup high quality balsamic vinegar (plus extra for drizzling)
2 tablespoons extra-virgin olive oil (plus extra for drizzling)
2 tablespoons chopped fresh rosemary
One 1 and 1/2-pound beef tenderloin
2 tablespoons coarsely ground black pepper
1 tablespoon coarse kosher salt
1 tablespoon canola oil
2 cups sliced arugula
2 cups sliced radicchio
1 lemon, halved
Parmigiano-Reggiano cheese shavings

Preheat oven to 350F.

Whisk the olive oil, balsamic vinegar, and rosemary in small bowl.

Place beef on platter.

Spoon marinade over and turn to coat completely.

Let stand 1 hour.

Sprinkle meat all over with 2 tablespoons pepper and 1 tablespoon salt.

Heat canola oil in heavy large ovenproof skillet over high heat.

Add beef and brown on all sides, about 5 minutes.

Transfer skillet to oven and roast beef to desired doneness, about 30 minutes for rare.

Transfer beef to platter and let rest 10 minutes.

Toss arugula and radicchio in medium bowl.

Slice beef thinly and divide among 4 plates.

Drizzle any juices from platter over beef.

Sprinkle with salt.

Top with arugula and radicchio.

Squeeze lemon over, then drizzle with extra-virgin olive oil and aged vinegar.

Sprinkle with salt and pepper.

Top with cheese and serve. Makes 4 servings.
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