Tagliata di Manzo

I had some left over beef from when I made Beef Bourguignon so I looked through some of my books and saw this recipe. I thought I would give it a try and it was perfect. A glass of red wine to go and I am a happy camper.

First you salt the beef and then shallow fry it. In a separate sauce pan, you combine rosemary sprigs, peppercorns, and some good quality EVOO on low heat while the beef is frying. Then you plate the beef pieces and pour the EVOO sauce over and ecco fatto! There you have it everyone, a simple, fast, and delicious meal. Buon Appetito!!

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