MKR SA S3 Maintenance Slim Billboard Desktop 1600x160

My Kitchen Rules South Africa

115RealityPG13 L

Bistecca alla Fiorentina with Marsala cream sauce and potato al forno

17 October



my kitchen rules sa season 3 episode 5 bistecca recipe

Bistecca alla Fiorentina

5 500g beef t-bones (at least 2.5 kg of meat)

salt flakes, to taste

black pepper, crushed

125 g butter

6 garlic cloves, sliced

6 fresh rosemary sprigs

Marsala cream sauce

45 ml olive oil

250 g Button mushrooms, sliced

2 garlic cloves, finely diced

4 fresh rosemary sprigs

3 bay leaves

500 ml beef stock

125 ml Marsala wine (alternatively replace with a sherry)

500 ml fresh cream

Potatoes al forno

2 kg baby potatoes, peeled

6 garlic cloves, finely diced

15 ml fresh rosemary, finely chopped

salt and pepper to taste

500 ml vegetable stock

1 L fresh cream

500 ml parmesan, coarsely grated

Roasted broccoli

3 broccoli heads, cut into florets

45 ml olive oil

sea salt flakes, to taste

black pepper, to taste


Traditionally the Florentine steak is served on the bone, as a single cut and not cut up. Also note that the recipe name indicates a potato al forno, which in essence is a roasted potato, however, the recipe provides for a dauphinoise/potato bake.


  • Heat the olive oil in a pan and add the sliced mushrooms to the pan and sauté for 2 minutes.  Add the garlic, rosemary, and bay leaves to the pan and cook with the mushrooms until the garlic starts to soften.
  • Add the beef stock to the pan and let it simmer until the liquid has reduced to at least half.
  • Add the Marsala wine and cream and allow the sauce to reduce further and thicken.


  • Peel the potatoes and bring to boil in salted water and cook for 10 – 15 minutes or until almost soft.  Don’t cook the potatoes too soft, otherwise, they will fall apart when you cut them.
  • Heat oven to 180°C.
  • Drain the potatoes and set aside to cool slightly.
  • Slice the potatoes into about 2 cm thick slices.  Place in a roasting dish that was prepared with non-stick spray.
  • Top the potatoes with garlic and rosemary and add the stock and fresh cream over the potatoes. Add salt and pepper to taste.
  • Top this with the grated parmesan and bake in the oven for 35 – 45 minutes or until the cheese is melted and golden brown in colour.


  • Heat the oven to 200°C.
  • Place in a baking tray and drizzle with olive oil, salt, and pepper. 
  • Roast for 20 – 25 minutes, or until cooked through and starting to crisp up.


  • Season the T-bones with salt and pepper.
  • Add butter, garlic, and rosemary to a pan and let the butter melt and let the pan get nice and hot.
  • Add the steaks to the pan and let it cook for at least 3 – 4 minutes per side (for a rarer steak). 
  • Remove the steak from the pan and let it rest. Slice the steak into 2 finger size slices to serve off the bone.


  • Cut the meat off the bone and slice.
  • Plate potato al forno in the centre of the plate
  • Top with slices of steak and place the broccoli on the plate.
  • Top the meat with the Marsala cream sauce
MKRSA3Ep4 2913 (1)
MKR SA S3 Poster Cake
5 October 2021

Steamed salmon