
Bistecca Alla Fiorentina and orange-fennel salad with honey-mustard vinaigrette
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
for 4–6 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , aluminum foil
Ingredients
• 1 Porterhouse or T-Bone from
Chianina beef, approx. 1,600 g
• Olive oil (preferably mine)
• Maldon Salt
• Pepper from the grinder
For the orange fennel salad:
• 2 large fennel bulbs
• 2 organic oranges
• 3 - 4 stalks of flat-leaf parsley
• 4 tbsp lemon juice
• 2 tbsp coarse mustard
• 2 tablespoons acacia honey
• 5 tbsp extra virgin olive oil
(preferably mine)
• Salt, pepper, sugar
preparation
Tuscan delight with a world reputation
The Bistecca alla Fiorentina made from Chianina beef is often referred to as the “world’s best steak”. However, such superlatives should always be treated with a healthy dose of skepticism, as it is ultimately all a matter of personal taste. As the Chianina beef is a fast-growing animal and therefore does not store much fat in its muscles, its taste and bite are not necessarily comparable to other “world’s best” steaks, such as US beef or Kobe beef. But it doesn’t have to be, as René Kalobius explains: “The Bistecca alla Fiorentina made from Chianina beef is a classic from Tuscany with roast beef and fillet components – a very special kind of porterhouse. For many, especially here in Tuscany, it is considered the best steak in the world. But I see it a little more differently. A Bistecca alla Fiorentina is something special, but for me it is not the best steak in the world. However, it is definitely a "must have" for anyone visiting Tuscany. A worthwhile treat, and always something special for me too - the Bistecca alla Fiorentina from the largest and oldest cow in the world."
➊ Rub the steak with olive oil and lightly salt with Meldon salt. Preheat the grill to approx. 55-60 °C and place the steak vertically in the grill with the bone for about 1 hour. Then wrap in aluminum foil and keep warm.
➋ Heat the grill to 250 °C and grill the meat on both sides for another 2 minutes. Remove the meat from the grill and let it rest for 5 minutes. Then remove it from the bone and carve it.
➌ Season with a little Meldon salt and freshly ground pepper and serve with extra virgin olive oil.
➍ For the salad, halve the fennel and remove the stalk. Then cut into thin strips and massage gently with salt and sugar to break up the cell structure. This ensures that the fennel becomes nice and tender.
➎ Peel the oranges so that the white skin is completely removed. Remove the fillets between the membranes and collect the juice. Wash the parsley and shake dry, then chop the leaves and some of the stems. Put the lime juice, mustard and honey in a bowl and mix.
➏ Season with salt and pepper and then slowly stir in the olive oil to create an emulsion. Place the fennel in a sieve to remove any water that has escaped. Then mix the fennel well with the dressing and fold in the orange fillets. Leave to stand for around 20 minutes and serve with the Bistecca alla Fiorentina.
René Kalobius: "I like to prepare my Bistecca using the reverse cooking method and prefer the pieces without fillet. I'm not a big fan of fillet myself and this way I avoid the problem of having two different types of meat - fillet and loin."
Recipe by René Kalobius ( †)
René Kalobius, who had turned his back on the strenuous work of highly decorated Michelin-starred kitchens, was able to realize his dream of owning his own country estate in Tuscany. Here he not only grew the best olive oil, but also expressed his love for the country and its people at barbecues.
Recipe from FIRE&FOOD issue 04/2018