As with most Italian recipes, the preparation is simple - it's the quality of the meat that will make this dish stand out. I love to serve the steak with a salsa dragoncello, which is basically the Italian answer to Bearnaise sauce. I love that you get the flavour of tarragon but with none of the butter that makes Bearnaise such an unhealthy option.
steak florentine with tarragon sauce
Serves 2-3
Ingredients
1 kg piece porterhouse steak on the bone (T-bone with loin attached)
1 tablespoon Rosemary
Salt
½ teaspoon fresh cracked pepper
1 tablespoon thyme
1 tablespoon rosemary
1/2cup extra virgin olive oil
2 garlic cloves, thinly sliced
dressing
100 g 2-3 day old ciabatta bread crust removed (torn into 2cm pieces to give 1 cup)
2 tablespoons red wine vinegar
½ cups chopped tarragon leaves a little soft stem is ok
6 anchovy fillets chopped
1 1/2 stablespoons salted capers, chopped
6 hard boiled egg yolks
Salt & Pepper
½ cup extra virgin olive iil
Method
Preheat a heavy-based fry pan, chargrill pan or barbecue on high heat. Brush steak with extra oil and season with salt. Reduce heat to medium-high,then cook steak for 15 minutes each side for a medium-rare steak.
Place thyme, rosemary, garlic and olive oil in a shallow dish with freshly ground black pepper and a couple of pinches of coarse sea salt. Place the cooked steak in the dish, cover with foil and set aside in a warm place for 15 minutes to rest, turning once. (As a rule, you should rest meat for half as long as you cooked it, so juices redistribute and meat becomes tender.)
While the meat is resting, make the salsa. Halve the eggs and scoop out the yolks (you don’t need whites for this dish). Place the yolks in a bowl and mash with a fork. Place the bread in a separate bowl with vinegar and 2 tablespoons of warm water. Mash together with a fork until the liquid has absorbed. Add the egg yolks, tarragon, anchovy, capers and oil and stir to combine. Set the salsa aside.
To serve, cut steak away from the bone on either side and then slice fillets. Spoon some of the salsa over the meat and drizzle with the steak jus.
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