Bistecca alla Fiorentina with Marsala cream sauce and potato al forno
17 October
Italian
4
Palesa and Palesa's main.
Ingredients
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
Instructions
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
- Heat the olive oil in a pan and add the sliced mushrooms to the pan and sauté for 2 minutes. Add the garlic, rosemary, and bay leaves to the pan and cook with the mushrooms until the garlic starts to soften.
- Add the beef stock to the pan and let it simmer until the liquid has reduced to at least half.
- Add the Marsala wine and cream and allow the sauce to reduce further and thicken.
METHOD POTATO AL FORNO
- Peel the potatoes and bring to boil in salted water and cook for 10 – 15 minutes or until almost soft. Don’t cook the potatoes too soft, otherwise, they will fall apart when you cut them.
- Heat oven to 180°C.
- Drain the potatoes and set aside to cool slightly.
- Slice the potatoes into about 2 cm thick slices. Place in a roasting dish that was prepared with non-stick spray.
- Top the potatoes with garlic and rosemary and add the stock and fresh cream over the potatoes. Add salt and pepper to taste.
- Top this with the grated parmesan and bake in the oven for 35 – 45 minutes or until the cheese is melted and golden brown in colour.
METHOD ROASTED BROCCOLI
- Heat the oven to 200°C.
- Place in a baking tray and drizzle with olive oil, salt, and pepper.
- Roast for 20 – 25 minutes, or until cooked through and starting to crisp up.
METHOD BISTECCA ALLA FIORENTINA
- Season the T-bones with salt and pepper.
- Add butter, garlic, and rosemary to a pan and let the butter melt and let the pan get nice and hot.
- Add the steaks to the pan and let it cook for at least 3 – 4 minutes per side (for a rarer steak).
- Remove the steak from the pan and let it rest. Slice the steak into 2 finger size slices to serve off the bone.
TO SERVE
- Cut the meat off the bone and slice.
- Plate potato al forno in the centre of the plate
- Top with slices of steak and place the broccoli on the plate.
- Top the meat with the Marsala cream sauce