How To Present Traditional Italian Beef Steak Florentine

Video Transcript

"Well we're ready to start plating our dinner that steaks are just gorgeous there completely as perfect as can be. And I actually rather than putting a big hunk of steak on the plate like they do in Florence I actually like to slice it thinly and then put it on the plate. Because that way I don't these days people don't eat a pound and a half of meat, but they will eat, they will eat a good amount so this is just perfect it's medium rare, more toward medium I think cause it's a hot day I think it might of cooked more. But I really wouldn't take it off the pan under 120 thats about it's lowest you want to go. That's really a nice color for the beef, okay so when we put the meat on the plate, the steak I just like to over lap it nicely and I think I usually give people oh approximately 6 oz if they want more they can have more. Then the next big step is to finish it and finishing is really with extra virgin olive oil and some finishing salt. Finishing salt is salt that really really fine salt now I do use a French salt called fleue de sel it's very course and I'm sprinkling it on here just a little jolt of flavor. And then word about extra virgin olive oil okay this olive oil came from San Gimignano which is Tuscany and in Italy. My husband and I went to the vineyard where the olive where and this is some of the finest olive oil that you can bring home with you. It's really kind of nutty and a little peppery oop but anyway in Julia Child ooops but in case you don't know Julia Childs a fabulous cook you just drizzle a little bit on the steak and that adds to the flavor. And then a little of pepper, don't let people do there own, if they want more later fine but you really need to finish just like that isn't that gorgeous and then we'll put on some of this delicious Parmesan palenta. Which really gotten nice see, see the Parmesan just make a nice little mount on the plate like that and you can let people salt and pepper for themselves at this point and then some nice vegetables. So I would just start off by giving people one of everything maybe 2 of everything but this is really a nice assortment and then just to add a little bit of color for the plate. I just use a little of fresh basil looks so so fresh and beautiful and I just take the corner of a towel and wipe off the plate it's ready to go."