Chop a clove of garlic and a sprig of rosemary, add 1 teaspoon of salt and a pinch of pepper and mix. Sprinkle the joint of meat with the seasoning prepared, rub it into the entire surface and leave to stand for a couple of hours in the refrigerator.
For the “tagliata” steak:
Heat the oil in a non-stick frying-pan, adding a whole clove of garlic and a whole sprig of rosemary to flavour it, using a Glem hob. Fry the meat briskly for a couple of minutes, turning it with two wooden spoons to avoid puncturing it. Cover and cook for 10 minutes. Turn the meat over and cook it for another 10 minutes, then turn off the rapid burner and leave the meat to stand in the pan while you prepare the dressing.
For the dressing:
Heat the oil and butter in a non-stick frying-pan over an auxiliary burner, flavouring with garlic, rosemary, salt and sugar.
Add the sultanas to the frying-pan and stir, then add the pine nuts and stir again. Cook all the ingredients together over medium-strong heat for 5 minutes, stirring regularly.
Remove the garlic and rosemary when done.
When it has cooled, slice the meat and serve it with the hot dressing.