Thyme beef tagliata with sweet and sour Borettane onions

Dive into the intense flavour and inviting aroma of beef tagliata with sweet and sour spring onions and be amazed by this simple yet elegant recipe enriched by Mazzetti's White Condiment!

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Time: 50 mins Level: Medium Serves: 4

Pairs Perfectly With

Speciale White Condiment

800 g beef sirloin (sliced about 2 fingers high)

100 ml extra virgin olive oil

Fresh thyme

2 cloves of garlic

800 g Borettane onions

1 shallot

40 g butter

3 tbsp sugar

100 ml Mazzetti White Condiment

Salt and pepper to taste

28 oz beef sirloin (sliced about 2 fingers high)

3 fl oz extra virgin olive oil

Fresh thyme

2 cloves of garlic

28 oz Borettane onions

1 shallot

1.5 oz butter

3 tbsp sugar

3 fl oz Mazzetti White Condiment

Salt and pepper to taste

Step 1.

Clean the Borettane onions: remove the outer skin, the root at the base and the first outer layer if it is too leathery. Then soak them in cold water for about 10 minutes to let them lose some of their acrid taste.

Step 2.

Melt the butter in a non-stick pan and stew the chopped shallot in it. Add the well-drained onions, season with salt and pepper and sauté over a high flame for a few minutes, lower the flame and moisten with a little water. Cook for about 20-25 minutes, adding more water if necessary. When almost cooked, add the sugar and the White Condiment, and allow to evaporate over a high heat. Adjust the salt.

Step 3.

In the meantime prepare the thyme oil: pour the extra virgin olive oil, the 2 crushed garlic cloves and fresh thyme into a small saucepan and heat slowly. Let it fry gently for at least 10 minutes.

Step 4.

Prepare the meat: leave the meat out of the fridge for at least 30 minutes so that it can be cooked at room temperature, then clean it of any connective tissue and excess fat. Season the meat with salt and pepper and lightly grease it.

Step 5.

Heat a grill or non-stick frying pan very well and cook the meat in it for a couple of minutes on each side. If medium-cooking is desired, remove the meat, cut it into oblique slices, open them slightly and place them back on the heat for another 2-3 minutes.