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Beef Tagliata: A Celebration of California Grown Goodness
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What sets Chef Chris Shackelford’s Beef Tagliata apart from the rest? Premium produce, beef, eggs and wine – all sourced from local California farmers and producers.
Trelio Food and Wine is located in the heart of California’s Central Valley, an area renowned for agricultural abundance.
Chef Chris Shackelford takes full advantage of his access to farm-fresh produce – expertly crafting unique and creative dishes using locally grown and produced goods. Take, for example, this Beef Tagliata recipe – a California-style twist on classic French and Italian fare.
Let’s talk ingredients (they’re all from California)
Beef: Chef Chris starts with a well marbled, grass-fed flank steak. California’s 11,000 cattle ranches are spread throughout the state, but the top three counties – Tulare, Kern and Merced are all located in the Central Valley.
Extra Virgin Olive Oil: Enzo Olive Oil, a Madera-based company is a local favorite. California is responsible for virtually all of the olive oil produced in the USA, and extra virgin olive oil is held to strict standards to ensure unparalled quality and flavor.
Eggs: Chef Chris prefers farm eggs for their rich flavor and bold color.
Pistachios: California farmers are responsible for 99% of the Nation’s pistachios – and most of those growers are located in the southern Central Valley!
Dates: Chef Chris uses Deglet dates in this recipe, a smaller and firmer variety than the popular Medjool date.
Radicchio, Endive, Shallots & Potatoes: Much of the produce used at Trelio Food and Wine is sourced from Vineyard Farmers Market. Regularly recognized as one of California’s top Farmers Markets, Fresno’s Vineyard Farmers Market is open year round, rain or shine, and offers a stunning array of locally grown produce, along with honey, eggs, flowers and more!
Wine: California winemakers produce 110 varietals and countless blends – which means there’s something for every palate. Chef Chris selected a Pinot Noir from the Santa Cruz mountains to pair with this dish.
Ready to make Beef Tagliata with Grilled and Fresh Chicories, Pistachio, Dates, and Fried Farm Egg? Here’s how:
Prep the steak
Trim the beef of any silverskin or extra fat off of the steak. Season with salt and pepper and allow to sit for 30 minutes. Rub the steaks with olive oil and refrigerate for at least one hour.
Cook the potatoes
Peel and dice the potatoes. Place in a pot and cover with cold water and a few pinches of salt. Place over high heat and bring to a boil. At that point test the potatoes for doneness. Remove and drain from water to cool.
Slice the dates
Slice the dates lengthwise, into long slivers.
Make the dressing
Cook the bacon on medium heat until all of the fat is released and the bacon starts to brown. Add the shallots and stir for three to four minutes until the shallots are translucent and any liquid they release has evaporated. Add the mustard and the vinegar and stir.
Bring to a boil then remove from the heat and add the extra virgin olive oil. Season with salt and pepper to taste.
Char the raddichio
Cut the radicchio into six wedges and season with salt, pepper, and olive oil. Grill or pan roast over high heat to char the outside cut edges. Once charred, squirt a few tablespoons of water into the pan to steam the inside of the wedges. Remove from the pan. Remove the core and place in a large bowl.
Prep the chicory
Wash and cut the other chicory(s) and dry thoroughly. Add to the large bowl with the radicchio.
Cook the steaks
In a large cast iron over high heat or on a grill, cook the steaks to desired temperature. Then, remove the steaks from the cast iron and place in a warm place to rest.
Fry the potatoes
Whip out the pan and add a little oil and the diced potatoes. Season with salt and pepper and cook until lightly browned. Remove and set to the side.
Fry the eggs
In a new pan, fry the eggs to preferred temperature.
Plate the dish
To plate, toss the bacon vinaigrette with the chicories and place on the plate. Sprinkle the dates, potatoes, and pistachios onto the chicories. Slice beef and place over the chicories with the eggs. Reseason the whole dish with a sprinkle of salt and black pepper and drizzle with EVOO.
A Word About California Extra Virgin Olive Oil:
Want to be sure your olive oil is fresh, the highest quality, and the real deal? Look for the COOC seal on bottles of California Extra Virgin Olive Oil to make sure you’re getting delicious 100% Extra Virgin Olive Oil. Certified California EVOO uses stricter standards than international requirements, requiring the oil to pass chemical testing and a sensory analysis by a group of experts, called an organoleptic panel evaluation.
Don’t forget the wine…
Chef Shackelford isn’t just the Executive Chef at Trelio Restaurant, he’s also the sommelier. He chose a 2019 Domaine Eden Santa Cruz Pinot Noir to pair with this dish – the mix of fruity and earthy notes compliments the complex flavors of the Beef Tagliata.
Beef Tagliata with Grilled and Fresh Chicories, Pistachio, Dates, and Fried Farm Egg
Ingredients
- 5 lbs skirt steak or flat iron
- 1 TBSP extra virgin olive oil
- 1 large head of radicchio
- 1 large head of frisee or curly endive
- 12 dates pitted
- ¼ cup pistachios toasted and crushed
- 6 farm eggs
- 3 Yukon Gold potatoes
- ½ cup shallots finely chopped
- ½ cup applewood smoked bacon finely chopped
- 1 TBSP Dijon mustard
- ½ cup sparkling wine or white wine vinegar
- 1 tsp thyme leaves
- 2 TBSP extra virgin olive oil
- Salt and pepper
Instructions
- Trim the beef of any silverskin or extra fat. Season with salt and pepper and allow to sit for 30 minutes. Rub the steaks with olive oil and refrigerate for at least 1 hour.
- Peel and dice the potatoes. Place in a pot and cover with cold water and a few pinches of salt. Place over high heat and bring to a boil. At that point test the potatoes for doneness. Remove and drain from water to cool.
- Slice the dates into long slivers.
- For the dressing, sweat the bacon in a sauce pot on medium heat until all of the fat is released and the bacon starts to brown. Add the shallots and stir for three to four minutes until the shallots are translucent and any liquid they release has evaporated. Add the mustard and the vinegar and stir. Bring to a boil then remove from the heat and add the extra virgin olive oil. Season with salt and pepper to taste.
- Cut the radicchio into 6 wedges and season with salt, pepper, and olive oil. Grill or pan roast over high heat to char the outside cut edges. Once charred, squirt a few tablespoons of water into the pan to steam the inside of the wedges. Remove from the pan. Remove the core and place in a large bowl.
- Wash and cut the other chicory(s) and dry thoroughly. Add to the large bowl with the radicchio.
- In a large cast iron over high heat or on a grill, cook the steaks to desired temperature.
- Remove the steaks from the cast iron and place in a warm place to rest. Whip out the pan and add a little oil and the diced potatoes. Season with salt and pepper and cook until lightly browned. Remove and set to the side.
- In a new pan, fry the eggs to preferred temperature.
- To plate, toss the bacon vinaigrette with the chicories and place on the plate. Sprinkle the dates, potatoes, and pistachios onto the chicories.
- Slice beef and place over the chicories with the eggs. Reseason the whole dish with a sprinkle of salt and black pepper and drizzle with EVOO.
Notes
Nutrition
Experience Trelio Food & Wine
If you’re interested in trying Trelio’s delicious, locally-sourced cuisine, you can make a reservation through their website.
The restaurant is open for dinner from Tuesday through Sunday, with seating available from 5:00 PM to 8:00 PM.
Article by Hilary Rance. Photography by Hilary Rance and James Collier.