Steak tagliata with Terra del Capo Sangiovese, a ‘marriage’ made in heaven!

Your guests and family will marvel at the authentic Italian flavours of this mouth-watering dish. Ciao down on this steak tagliata – that’s amore. And complement this hearty dish with an Italian wine from the award-winning Anthonij Rupert Wyne, their Terra del Capo Sangiovese.


  • 60 ml vegetable oil
  • 30 ml olive oil
  • 45 ml capers, drained
  • 700g-800g beef fillet, rump or sirloin
  • 1 garlic clove, peeled and crushed
  • 5 thyme sprigs, leaves only
  • Salt and freshly ground pepper
  • 125 ml balsamic vinegar
  • A handful of sundried tomatoes, sliced
  • 15 g wild rocket, washed
  • 50 g Parmareggio 24-month matured Parmigiano Reggiano shavings


  1. Preheat oven to 200 °C.
  2. Heat the vegetable oil in a small pot and deep-fry the capers for a couple of seconds or until crispy. Remove from oil, drain on paper towel and set aside.
  3. Place beef in a glass bowl and rub with olive oil, crushed garlic, thyme, salt and pepper.
  4. Heat a frying pan until hot and sear beef until golden brown on all sides.
  5. Transfer to a roasting tin and place in oven for 12 min. for medium rare, or until done to your liking. Remove from oven, transfer beef to a cutting board and allow to rest for 10 min.
  6. Place roasting tin over medium heat and deglaze with balsamic vinegar and sugar. Allow to simmer until thickened slightly.
  7. Slice meat thinly and arrange neatly on a platter. Pour over the hot balsamic vinaigrette.
  8. Garnish with sun-dried tomatoes, wild rocket, Parmesan shavings and deep-fried capers.

Before you serve this dish, make sure every guest’s glass is filled with Terra del Capo’s superb Sangiovese.



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>