Beef Tagliata with Radicchio & Black Chocolate Elixir

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For a creamy pink version of this dish, sauté 2 ounces of pancetta cubes in a little olive oil with some sliced garlic until crisp, add the radicchio and a splash of red wine. When the wine has evaporated, add a cup of heavy cream. Season and reduce until the sauce coats the back of a spoon. Spoon over steak or even use this as a pasta sauce.

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INGREDIENTS

4 thick sirloin or T-bone steaks
flaky salt and freshly ground black pepper
extra virgin olive oil
2 heads of radicchio, roughly chopped
1 garlic clove, peeled and halved
1 small sprig of rosemary
black chocolate elixer (see below)
1 lemon, quartered

Black Chocolate Elixer
1/2 cup thick balsamic vinegar
1/4 ounce 100% pure cacoa dark chocolate
3 tablespoons extra virgin olive oil

 

METHOD

For the Black Chocolate Elixer
Combine all ingredients together and set aside.

For the Steak and Radicchio
Allow steaks to come to room temperature.
Season with salt and pepper and brush with olive oil.
Roughly shred the radicchio and lightly sauté in a little olive oil with garlic and rosemary,  Season with salt and pepper. Do not overcook.

Preheat grill pan to a high heat, cook the steak on both sides to desired doneness.
When cooked, leave the meat to rest in a warm place for a few minutes.
Use a sharp knife and slice at an angle.
If using T-bones, cut meat away from the bone and then into 6 inch-thick slices.

Lay the steak slices overlapping on a plate, season, and top with the sautéed radicchio. Drizzle with a little extra virgin olive oil and the black chocolate elixer.
Serve immediately with lemon wedges.