The classic cut of beef in Tuscany, the ’T Bone'. We are including our horseradish crème fraîche with each Fiorentina. It is also delicious served with chickpeas and new season's extra virgin olive oil.

• Serves 4-6 people; approx. 1.4kg

• Allergens: milk (horseradish crème fraîche)

AT HOME PREPARATION:

TAKE THE T-BONE OUT OF THE FRIDGE AND BRING UP TO ROOM TEMPERATURE.
PREHEAT THE GRILL TO VERY HIGH.
SEASON THE MEAT LIBERALLY ON BOTH SIDES WITH SALT AND FRESHLY GROUND BLACK PEPPER. 
GRILL THE MEAT, TURNING QUITE FREQUENTLY, UNTIL IT IS RARE IN SOME PARTS AND BETTER DONE IN OTHERS.  THIS WILL TAKE UP TO 15 MINUTES.  LEAVE TO REST FOR 8-10 MINUTES BEFORE CARVING.
GIVE EACH PERSON SLICES FROM BOTH THE FILLET AND THE SIRLOIN, DRIZZLED WITH EXTRA VIRGIN OLIVE OIL, AND SERVE THE BONE SEPARATELY TO BE ENJOYED BY THE ENTHUSIASTS.