Bistecca Fiorentina with Barolo Sauce and Rosemary Potatoes

A bean recipe for every taste:

Preheat the oven to 160 °C. Season the meat lightly with salt and press the garlic until smooth. Heat the olive oil in a large ovenproof frying pan and sear the meat in it until hot all over. Carefully pour off the remaining olive oil, add the butter, culinary herbs and garlic to the frying pan. Baste the steak with the butter and finish cooking in the stove on the middle rack for 20 to 25 minutes. The core temperature should be 50 to 55 °C.

While the meat is cooking in the stove, make the sauce. Remove the skin from the shallots and finely dice them. Rinse rosemary and shake dry. Heat butter in a saucepan and sauté shallots. Add the rosemary and red wine spice, extinguish with the red and port wine and boil the liquid until almost syrupy. Add the stock and cook repeatedly to the desired consistency. Strain the sauce through a fine sieve, perhaps adding salt and freshly ground pepper to taste, and keep warm.

By the way, the red wine spice is made of elderberries, cocoa bean chips, juniper, cardamom, black pepper and bourbon vanilla. You can also make it yourself.

Brush potatoes thoroughly with vegetable brush under cold running water and cut in half. Rinse rosemary, shake dry and pluck off needles. Heat olive oil in an ovenproof frying pan and brown the potatoes in it with

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