Bistecca alla Fiorentina with Salsa Dragoncello (Steak Florentine with Tarragon Sauce)
I am a big fan of dressing up steak and we generally have at least one steak butter on hand for a moorish dinner of steak and potatoes. (You simply cannot go past Café de Paris butter if you are new to it all!)
This recipe is a step up and really is the center of a wonderful meal.
Any number of sides you could serve from chargrilled asparagus with chilli and toasted sesame seeds, a potato gratin, a green salad or all of the above.
However you do it, this will get Saturday lunch talking and kick off an afternoon of wine, laughter and promises you’ll never keep.
I can’t wait.
1kg piece porterhouse steak on the bone (T-bone with loin attached)*
⅓ cup extra virgin olive oil (with extra to brush)
1 tbsp each chopped thyme and rosemary
2 garlic cloves, thinly sliced
6 hard-boiled eggs
2 slices day-old ciabatta or sourdough, crust removed, torn into 2cm pieces (makes 1 cup)
2 tbsp red wine vinegar
2 tbsp chopped tarragon leaves
6 anchovy fillet, chopped
1 ½ tbsp baby capers, chopped
¼ cup extra virgin olive oil
- Heat your grill on a high heat.
- For the salsa: Halves the eggs and scoop out the yolks (you don’t need the whites for the dish). Place the yolks in a bowl and mash with a fork.
- Place the bread in a separate bowl with the red wine vinegar and 2 tbsp of warm water. Mash together until the liquid has been absorbed. Add the egg yolks, tarragon, anchovy, capers and oil and stir to combine. Set aside.
- For the steak: Brush the steak with the extra oil and season with salt. Reduce the the heat of the grill to medium-high and then cook steak for 15 minutes each side for medium rare. (If using an alternative cut, cook until medium rare.)
- Whilst cooking, place thyme, rosemary, garlic and olive oil in a shallow dish with freshly ground pepper and a couple pinches of salt. Place the cooked steak in the dish, cover with foil and set aside in a warm place for 15 minutes, turning once.
- To serve, cut steak away from the bone on either side, then slice the fillets. Spoon some of the salsa on top and serve with a drizzle of the resting juices.
*Ask your butcher ahead of time for this.