“Tagliata with Rosemary and Garlic Potatoes” from “Feast”

Thanks to our friends at the Food Network, you can find the recipe for these dishes here on their website.

Andrew (12): This is very nice.

Maureen: Yes, but we have this all the time, though. We love having this on the grill in the summer. We love having it on the grill pan the rest of the year. We love this dish, full stop.

Nicholas: Yes, this is good.

Maureen: Have you actually eaten the meat?

Nicholas: Yes!

Maureen: Wow. Is that because you’ve had it before and you know you like it?

Nicholas: Yes.

Tom (age undisclosed, but he gets a Senior Discount at the cinema): The meat is very good. Did you marinate it?

Maureen: Yes. You marinade it in olive oil garlic, onions, peppercorns, red wine vinegar and Worcestershire sauce. If I’m really organised, I marinade it starting the night before. Given that we are at the height of the Christmas season, I only remembered to do it this morning, but it still had about 8 hours in the marinade.

Julia (a lady never reveals her age): The meat has a very nice taste to it.

Maureen: Yes, but isn’t this just like London Broil?

Julia: Well, when I make London Broil I marinade it in vegetable oil, or sometime olive oil, with crushed garlic and balsamic vinegar. I also score the meat before I marinade it the flavours can get into the meat easier.

Maureen: Good idea! I will do that the next time.

Julia: The rosemary potatoes are a nice compliment.

Maureen: Again, these are just a variation on potatoes I make all the time. The key variation, though, is that I didn’t peel the potatoes first. That made all the difference.

Julia: How did you do the rosemary?

Maureen: I just threw the rosemary stalks on top. Easy peasy.

Julia: When I do it, I chop up the rosemary.

Maureen: You could do that too, but since I was pressed for time, I didn’t do that this time.

Julia: It’s a real feat to get the meat so cripsy on the outside and so tender on the inside.

Tim (joining the table late having been out Christmas shopping): That was a huge piece of meat.

Maureen: It fit in the griddle pan, believe it or not. Well, I’m not going to ask if anyone wants me to make this again, because the answer is obvious. I will make it again, as I have made it many times before.

“Tagliata with Rosemary and Garlic Potatoes” from “Feast”

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