Tagliata of entrecote with Parmesan, balsamic and arugula

Name: Tagliata of entrecote with Parmesan, balsamic and arugula
Ingredients: Entrecote; Arugula; balsamic vinegar; Maldon salt; Olive oil; Parmesan cheese

Tagliata of entrecote with arugula, Parmesan cheese, balsamic and olive oil. Simple yet refined!

Ingredients

Entrecote

Arugula

balsamic vinegar

Maldon salt

Olive oil

Parmesan cheese

Preparation

Cook the entrecote sous-vide at a temperature of 49°C for about 30 minutes.
Chop the arugula, coarsely grate the Parmesan.
Grill the entrecote until it reaches a core temperature of 52°C and let it rest for a moment.
Slice.
Arrange the entrecote among the arugula and top with Parmesan, balsamic, and Maldon salt.
Garnish with some extra virgin olive oil.