John Myers
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Bistecca Alla Fiorentina with Mashed Potatoes, Tomato Vegetables and Herb Oil
The perfect bistecca alla fiorentina with mashed potatoes, tomato vegetables and herb oil recipe with a picture and simple step-by-step instructions.
For the steak:
- 1,3 kg Porterhouse steak
- 2 tbsp Olive oil
- 6 Toes Garlic
- 2 Pc. Sprigs of thyme
- 2 Pc. Rosemary sprigs
- Fleur de sel
- Pepper from the grinder
For the mashed potatoes:
- 1 kg Floury potatoes
- 50 ml Milk
- 150 ml Cream
- 250 g Butter
- Salt
- Pepper
- Nutmeg
Tomato vegetables:
- 200 g Cocktail tomatoes
- 200 g Mushrooms brown
- 1 Handful Basil
- 2 tbsp Balsamic vinegar
For the herbal oil:
- 50 g Herbs fresh to taste
- 100 ml Olive oil
Steak:
- Sear the steak in a little oil, turn it over and add both herbs and garlic.
- Then place it in the oven on a rack at around 90 ° C for a fan oven until a core temperature of around 50 degrees has been reached. Cut into slices for serving.
Mashed potatoes:
- Cook the potatoes for about 20 minutes until soft, peel them and then pound them with a potato masher. Now press through a fine sieve.
- Use the mixer to stir the milk, butter and cream into the potatoes until the desired consistency is achieved. Finally, season with salt, pepper and nutmeg.
Tomato vegetables:
- Quarter the mushrooms and halve the tomatoes. Now fry the mushrooms in the pan until they are lightly brown.
- Now add the tomatoes. Let these melt slightly and deglaze with a little balsamic vinegar. Remove the pan from the heat and toss the vegetables with the basil.
Herbal oil:
- Puree all ingredients for the herb oil with the hand blender and pour through a sieve into a serving tube.
- To serve, all components are draped on the plate and the meat is seasoned with fleur de sel, the herb oil and freshly ground pepper.
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