Farsu Magru

Italian.Chef's picture

Jan. 18, 2012


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)



1. Preheat oven to 325 °F.


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)


24. Cut the extra strings present in the beef.

25. Make 1 inch slices from the roll. Place them on a heating serving dish.


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

Recipe Summary

Difficulty Level: Medium
Cook Time: 300 Minutes
Ready In: 300 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 859Calories from Fat 486

 % Daily Value*

Total Fat 54 g83.1%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 1258 mg52.42%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 64 g128%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet