CIPRI ITALIAN RECIPE OF THE MONTH

CARMELO COOKING

READ TIME – 1.00min

Bistecca alla Fiorentina

1kg T-bone – (ask your butcher to cut approx. 1kg)

100g Field mushrooms sliced

2 garlic cloves

100g Rocket salad

50g shaved parmesan

50g rosemary

60ml extra virgin olive oil

Chop rosemary and 1 garlic clove to marinate the

t-bone,adding also salt & pepper.

Rub this into the meat with some oil.

Allow the t-bone to maintain room temperature for 1 hour before cooking.

Sauté the mushrooms with garlic & oil for approx. 5mins on low heat.

In the meantime, cook the t-bone as you prefer, preferably medium-rare.

Allow to rest for 15mins

In the meantime toss together the rocket, parmesan, mushrooms, oil & jus from the rested t-bone and lay out on a flat platter

Carve both sides of the meat off the t-bone and then slice the meat on an angle.

Place the bone on rocket salad and place the corresponding cuts of meat(sirloin & eye fillet)in their place alongside the bone….and serve!!

Buon Appetito

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