Roast Meat Tagliata is one of Pyra’s recipes from Xenoblade Chronicles 2, where she often takes on the role of cook for the party during their journey across the Cloud Sea. While traveling between the many Titans circling the World Tree, Pyra collects and learns a number of different recipes. One of these recipes is Roast Meat Tagliata.
Roast Meat Tagliata unusually uses Bully Tuna, an atypical Alrest fish that eats like a red meat. When seasoned and paired with a salad made using puri leaf cabbage, spark cucumber, ruby mangosteen, and sweet wasabi, it becomes a complete, delicious meal that regularly makes its way onto the dinner table for Rex and company.
To bring this dish to life, I imagined Pyra treating Bully Tuna as a rich, steak-like cut and translated that idea into a real-world Italian tagliata. A slow roasted top sirloin becomes the centerpiece, finished with a hot sear for a deep crust and sliced thin in classic tagliata fashion. Alongside it is a fresh salad using ingredients that match the spirit of those used in the game’s recipe: peppery arugula, crisp cucumber, blood orange, and a pomegranate-wasabi dressing that adds sweetness, acidity, and a gentle, background heat. The result feels like something that could sit comfortably at a campfire in Alrest while still feeling right at home on a dinner table. A perfect meal to enjoy during an evening in Fonda Myma while enjoying the views of the unique landscape.
Ingredients
2 lbs top sirloin roast
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp crushed rosemary
½ tsp dried thyme
¼ tsp allspice
1 tsp brown sugar
2-3 tbsp fresh parsley, chopped
2 lbs top sirloin roast
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp crushed rosemary
½ tsp dried thyme
¼ tsp allspice
1 tsp brown sugar
2-3 tbsp fresh parsley, chopped
Ruby Mangosteen Salad
5 oz baby arugula
2 Persian cucumbers, thinly sliced
1-2 blood oranges, peeled and segmented
3 tbsp pine nuts, lightly toasted
¼ cup pomegranate juice
1 tbsp rice vinegar
1 tsp honey
½ tsp wasabi paste
¼ cup olive oil
Salt and Black Pepper
5 oz baby arugula
2 Persian cucumbers, thinly sliced
1-2 blood oranges, peeled and segmented
3 tbsp pine nuts, lightly toasted
¼ cup pomegranate juice
1 tbsp rice vinegar
1 tsp honey
½ tsp wasabi paste
¼ cup olive oil
Salt and Black Pepper
Preheat an oven to 275°F (135°C).
In a small bowl, mix together the olive oil, salt, black pepper, smoked paprika, garlic powder, crushed rosemary, dried thyme, allspice, and brown sugar until fully blended. Spread this mixture evenly across the whole outside of the roast, making sure to coat all sides with the seasoned oil. Let the roast rest on a plate or rack at room temperature for 30-45 minutes.
Once the roast has rested, place a wire rack in a roasting pan, and place the roast on the rack. Put the roasting pan in the oven and allow the beef to roast for 45-55 minutes, or until it reaches an internal temperature of 120–125°F (49–52°C). The goal is to have a nicely medium-rare beef roast.
Once the beef roast reaches 120–125°F, remove the roasting pan from the oven and place it on the kitchen counter on pot holders. Allow the roast to rest an additional 10-15 minutes.
While the roast rests, we can make the salad. Set a small pan over medium heat. Once the pan comes to temperature, add the pine nuts.
Toast the pine nuts for about 2 minutes until they are golden and fragrant, tossing them regularly to avoid burning. Once they are toasted, remove the pan from the heat and reserve the pine nuts in a small bowl.
In another small bowl, whisk together the pomegranate juice, vinegar, honey, and wasabi until smooth. Slowly drizzle in the olive oil while whisking to emulsify.
In a large bowl, combine the arugula and cucumber, and season them with salt and black pepper. Gently fold in the blood orange segments. Sprinkle the pine nuts over the top (or you can reserve them and sprinkle them over each individual portion of salad after serving). Drizzle the spicy pomegranate–wasabi salad dressing over the salad and toss the salad to fully coat with dressing and combine all of the ingredients.
Heat a skillet over high heat and add a little oil. Place the rested beef roast in the pan and sear the roast on all sides until a deep crust forms, about 1–2 minutes per side. Place the roast back on a plate to rest for another 5 minutes.
After the roast has rested again, thinly slice the roast across the grain into round slices (assuming your roast is fairly round). If you have an electric knife, this works best for getting really thin slices.
To serve, place three to four slices of the roast on a plate and garnish with the chopped parsley. Add a portion of the salad to the plate beside the roast slices. Enjoy!