Arrost Fiorentino by Dario Cecchini
ARROSTO FIORENTINO – serves 8 to 10
You need a good cut of roasting beef for this dish. I recommend a top round roast of approx.
2 to 2.5 kg.
Preheat oven to highest temperature. When the oven is very hot, place meat in a high-sided roasting pan and put in the oven.
Leave to cook for about 20 minutes without opening the oven. Depending on the weight of the meat, cooking time may vary slightly.
In the meantime, chop together a big handful of fresh sage leaves, a smaller handful of fresh rosemary, and few large pinches of “Profumo del Chianti” or salt. Once the ingredients are finely chopped, mix them with a good dose of olive oil (consider one cup of olive oil per kilogram of beef.)
Remove roast from the oven, and pour over it the sauce you’ve just prepared. Cover the roasting pan (a sheet of aluminum foil will do fine), and let stand for half an hour, steeping, allowing the flavors to develop. The dish does not go back into the oven, so the seasoning remains fresh and uncooked.
Slice thinly, and serve drizzled with the steeping sauce.