TALKING ITALIAN

“Try making smaller dishes of potato al forno to serve with the beef”

G

ALLA GRIGLIA

Grilled or braaied meat.

BISTECCA ALLA FIORENTINA WITH MARSALA CREMA AND POTATO AL FORNO

“If you don’t have Marsala, use full-cream sherry. You can also use fillet if you prefer and add a few spoonfuls of drained, crushed green peppercorns to the sauce.”

Serves 4

EASY

Preparation: 20 minutes

Cooking: 45 minutes

For the Marsala crema:

olive oil 2 T
butter 1 T
shallots 2, finely sliced
garlic 3 cloves, crushed
thyme 3 sprigs
bay leaves 2
Marsala wine ½ cup
beef stock 1 cup
cream 1½ cups
sea salt and freshly ground black pepper, to taste

For the potato al forno:

potatoes 6, peeled and very thinly sliced
garlic 4 cloves, thinly sliced
thyme 4 sprigs
Parma ham 140 g
cream 1½ cups
Parmesan 50 g, grated
Woolworths truffle salt, to taste
green peppercorns, to taste
Woolworths matured thick-cut T-bone
steaks 2, at room temperature
butter 2 T
canola oil 1 T
salt, to taste

To make the Marsala crema, heat the olive oil and butter in a saucepan, then fry the shallots, garlic, thyme and bay leaves for 10 minutes, or until soft. Deglaze the pan with the Marsala, then reduce until syrupy. Add the beef stock and reduce for 5 minutes over a high heat. Add the cream and cook until the sauce coats the back of a spoon. Season to taste. To make the potato al forno, layer the potatoes, garlic, thyme and Parma ham in an ovenproof dish, seasoning between each layer and adding the cream as you go. Top with Parmesan and bake at 180°C for 35–45 minutes, or until golden and crispy. Rub the steaks with the butter and heat the canola oil in a pan until smoking hot. Pan-fry the steaks for 2–3 minutes on each side, or until golden brown. Season and finish off in the oven for 10 minutes. Allow to rest for