Fiorentina Beef Steak, Aged Balsamic Vinegar Radicchio, Gorgonzola

Fiorentina Beef Steak, Aged Balsamic Vinegar Radicchio, Gorgonzola is a typical Tuscan dish brought to you by Francesco Mazzei! The Balsamic Vinegar Franceso uses for this dish has been aged for 25 years, its very special and kept for special occasions!

Ingredients

  • 1 beef T-bone steak
  • 1.2kg 100ml aged balsamic vinegar
  • 150g wild rocket leaves
For the radicchio
  • 500g radicchio
  • 250ml white wine vinegar 250ml water
  • 25g salt
  • 20g honey
For the gorgonzola
  • 150g gorgonzola
  • 50g mascarpone

Method

Season the steak with salt and put on the grill.

In the meantime, in a pot add vinegar, water, salt and honey, and bring to the boil. Add in the radicchio cut in wedges and cook for about 2 minutes. Then drain and let dry on a rack or a kitchen towel.

After 5 minutes, flip the steak and keep cooking for another 5 minutes.

Grill the wedges of radicchio and transfer in a serving dish. Season with the balsamic vinegar and extra virgin olive oil.

Remove the steak from fire and leave to rest on a rack.

In a bowl, mix the mascarpone and gorgonzola until combined but not too creamy.

Cut the steak alongside the bone and slice it at 1.5-2cm thickness. Place the bone on a board or serving dish, pepper put back the sliced meat, season with salt flakes if necessary and freshly ground black. Finish with dollops of the gorgonzola mix and the rocket leaves.

Ingredients

  • 1 beef T-bone steak
  • 1.2kg 100ml aged balsamic vinegar
  • 150g wild rocket leaves
For the radicchio
  • 500g radicchio
  • 250ml white wine vinegar 250ml water
  • 25g salt
  • 20g honey
For the gorgonzola
  • 150g gorgonzola
  • 50g mascarpone

Method

Season the steak with salt and put on the grill.

In the meantime, in a pot add vinegar, water, salt and honey, and bring to the boil. Add in the radicchio cut in wedges and cook for about 2 minutes. Then drain and let dry on a rack or a kitchen towel.

After 5 minutes, flip the steak and keep cooking for another 5 minutes.

Grill the wedges of radicchio and transfer in a serving dish. Season with the balsamic vinegar and extra virgin olive oil.

Remove the steak from fire and leave to rest on a rack.

In a bowl, mix the mascarpone and gorgonzola until combined but not too creamy.

Cut the steak alongside the bone and slice it at 1.5-2cm thickness. Place the bone on a board or serving dish, pepper put back the sliced meat, season with salt flakes if necessary and freshly ground black. Finish with dollops of the gorgonzola mix and the rocket leaves.