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
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!!