Veal tagliata with sautéed potatoes and Vinya La Scala wine. What more could you ask for?


Like every month, we’re back again with a recipe suggestion from Sergi Millet, the chef at the Mas Rabell restaurant. We hope you’re enjoying his recipes, and even more so now that we’ve reached a point in the year when it’s even more important to have some good recipes up your sleeve. Right? Today, we’ll show you a recipe for all you meat lovers out there. Aprons at the ready! 🙂

Ingredients (serves 4)

4 veal rib-eye steaks, 200 g each.

1 red pepper.

2 Agria potatoes.

200 g meat jus.

Olive oil

Salt and pepper.

Herb vinaigrette:

Cabernet vinegar.

Oregano, thyme, rosemary, and parsley, all chopped.

Sweet paprika.

Olive oil.

Salt and pepper.

First, put the red pepper in the oven at 180°C. Leave it until you see the skin getting fairly burnt. At that point, take the pepper out, cover it, and leave it to rest until it cools so that it’s easy to peel. After you’ve peeled it, cut it into small cubes and season with oil and salt.

With the red pepper ready, it’s time to cook the potatoes. Peel and cube them, and then cook for 30 minutes. Once they’re cooked, fry twice in oil: the first time at 165°C and then at 180°C so they take on color.

Now it’s time for the star attraction. In a very hot pan, seal the rib-eye steaks on both sides. Next, season with salt and pepper and then let them rest for 5 minutes. Finally, cut them into strips and remove all the fat. Now you just need to plate them up: Place the rib-eye strips in the middle of the plate and dress with the herb vinaigrette, adding the red pepper and potatoes as a garnish. Are we missing something? Yes! The Jean Leon Vinya La Scala. A Cabernet Sauvignon that’s ideal for a recipe for carnivores.

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