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Farsu Magru

Italian.Chef's picture
Ingredients
For stuffing
  Whole egg 1
  Egg yolks 2
  Bread slices 2 , torn into tiny pieces
  Lean veal 4 Ounce, minced twice
  Freshly grated parmesan cheese 3⁄4 Ounce
  Finely chopped fresh parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper To Taste
  Italian salami 4 Ounce, julienned into 1x1/4 inch strips
  Provolone cheese 2 Ounce, julienned into 1x1/4 inch strips
  Hard boiled eggs 2 , quartered
  Olive oil 3 Tablespoon
  Onions 2 Ounce, finely chopped
  Dry red wine 3⁄8 Pint
  Bay leaf 1
  Canned italian plum tomatoes/Whole pack tomatoes 35 Ounce (1 can)
  Tomato puree 5 Teaspoon
  Steak/Two 1 1/2 pounds steaks, cut 3/4 inch thick, butterflied and pounded 1/4 inch thick 3 Pound, cut 1 inch thick, trimmed, butterflied, slit horizontally almost all the way through and opened out flat and pounded 1/4 inch thick (rump or buttock)
Directions

GETTING READY
1. Preheat oven to 325 °F.

MAKING
2. In a large bowl add bread, egg yolk and egg. Stir till mixed.
3. In another bowl beat the parsley, grated cheese, minced veal, pepper and salt. Use a spoon to mix well.
4. On a flat table spread rump steak. ( if small steaks then overlap them on longer sides, at least by 1 inch)
5. Spread the stuffing mixture on the steak. Use a round bladed knife to spread it very evenly.
6. Place julienne strips of salami and provolone on stuffing. Press well.
7. Place the quartered eggs on stuffing and press lightly.
8. Roll up the steak just as swiss roll from its longer side. It needs to look like a long salaami.
9. Tie the roll in at least 6 pieces, so that it is in proper shape.
10. On a roasting tin or a heavy ovenproof pan add oil and heat.
11. Place the rolls and brown them. Keep rolling using 2 spoons so that it gets a rich color on all its sides.
12. Check if browned. Keep it on a plate.
13. Remove the excess fat present in the pan. Leave a very thin film present on the base of the pan.
14. Over moderate heat add garlic and onion and heat. Stir frequently for 10 minutes till the ingredients are light colored and are soft.
15. Add the wine. Boil over high heat so that the liquid reduces to 1/4 pint. Keep stirring and scrape all brown fragments that stick to the pan.
16. Place the beef roll in the pan again.
17. Add bay leaf.
18. In the pan pour tomato puree and tomatoes. The liquid will move at least 2/3 up on the sides of the roll. If it does not, add more water or beef broth.
19. Boil over high heat.
20. Use an aluminium foil strip to drape the beef roll. Cover the pan.
21. Cook for 90 minutes more place the rolls in the center of oven, till the meat is tender. Check tenderness with tip of sharp knife.
22. On a carving board place the beef rolls.
23. In a small saucepan pour the strained sauce from pan.
23. Discard the fat from the sauce. Boil sauce to get thick consistency. ( Check consistency to see if it coats a spoon heavily)

FINALIZING
24. Cut the extra strings present in the beef.
25. Make 1 inch slices from the roll. Place them on a heating serving dish.

SERVING
26. Serve Bistecca Alla Fiorentina with sauce poured over and completely around the beef.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Dish: 
Stuffing
Interest: 
Holiday
Ingredient: 
Beef
Preparation Time: 
100 Minutes
Cook Time: 
300 Minutes
Ready In: 
400 Minutes
Servings: 
6

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