17 October
Italian
4
Palesa and Palesa's main.
Bistecca alla Fiorentina
5 500g beef t-bones (at least 2.5 kg of meat)
salt flakes, to taste
black pepper, crushed
125 g butter
6 garlic cloves, sliced
6 fresh rosemary sprigs
Marsala cream sauce
45 ml olive oil
250 g Button mushrooms, sliced
2 garlic cloves, finely diced
4 fresh rosemary sprigs
3 bay leaves
500 ml beef stock
125 ml Marsala wine (alternatively replace with a sherry)
500 ml fresh cream
Potatoes al forno
2 kg baby potatoes, peeled
6 garlic cloves, finely diced
15 ml fresh rosemary, finely chopped
salt and pepper to taste
500 ml vegetable stock
1 L fresh cream
500 ml parmesan, coarsely grated
Roasted broccoli
3 broccoli heads, cut into florets
45 ml olive oil
sea salt flakes, to taste
black pepper, to taste
Traditionally the Florentine steak is served on the bone, as a single cut and not cut up. Also note that the recipe name indicates a potato al forno, which in essence is a roasted potato, however, the recipe provides for a dauphinoise/potato bake.
METHOD MARSALA CREAM SAUCE
METHOD POTATO AL FORNO
METHOD ROASTED BROCCOLI
METHOD BISTECCA ALLA FIORENTINA
TO SERVE