Beef tagliata with yellow grapefruit reduction
Pietro SalonnaYellow grapefruit is an autumn and winter citrus, at its best between November and February: this is when it is at its juiciest and has that bitter note so prized in the kitchen. Choose heavy fruit with taut, deep-yellow skin — they are the juiciest.
To drink, a lightly mineral Vermentino di Sardegna or a Pinot Grigio from Alto Adige stands up well to the dish without masking the citrus. As a side, a bed of fresh rocket or mixed leaves works beautifully: their peppery, green notes further balance the bitterness of the grapefruit. If you want to soften the intensity of the reduction, add an extra spoonful of honey — but don't overdo it: that bittersweet tension is the heart of the recipe.
There's something surprising about the way yellow grapefruit lifts a beef tagliata: its sharp acidity and gently bitter finish are the perfect counterpoint to the juiciness of the meat, creating a balance you don't expect but that wins you over from the first bite.
This is one of those recipes that changes the way you look at an everyday ingredient. Slowly reduced with honey and pepper, the grapefruit turns into a glossy, aromatic glaze that coats every slice of beef with character and personality.
Recipe info
Indicative values. Calories may vary depending on the ingredients used.
Ingredients
- 600 g beef steak for tagliata (sirloin or rump)
- 2 yellow grapefruits (about 200 ml juice)
- 2 tbsp wildflower honey
- 1 tsp black peppercorns
- 2 tbsp extra virgin olive oil
- coarse salt, to taste
- ground black pepper, to taste
Method
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1
Preparing the meat
Take the steak out of the fridge at least 20 minutes before cooking. Pat it dry with kitchen paper and rub both sides with a drizzle of extra virgin olive oil, coarse salt and freshly ground black pepper.
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2
Making the grapefruit reduction
Squeeze the two yellow grapefruits and strain the juice. Pour it into a small pan with the honey and the lightly crushed peppercorns. Bring to a medium-low heat.
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3
Cooking the reduction
Simmer the reduction uncovered for 12–15 minutes, stirring now and then, until it thickens and coats the back of a spoon. Keep it warm over the lowest heat.
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4
Cooking the tagliata
Heat a cast-iron griddle or heavy-based frying pan over a high heat until smoking hot. Cook the steak for 2–3 minutes per side for rare (3–4 for medium), without pressing it down.
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5
Resting the meat
Transfer the steak to a chopping board and cover it with foil. Leave it to rest for 3–4 minutes before slicing.
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6
Slicing and plating
Cut the steak into slices about 1 cm thick, across the grain. Fan them out on the plate and spoon over the warm yellow grapefruit reduction. Add a grind of pepper and serve immediately.
Products used in this recipe
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