Steak Florentine

Prep: 5 minutes; Cook: 10 minutes

This satisfying beef dish hails from Florence. Traditionally, a thick-cut T-bone is the meat of choice, but we've substituted filet mignon to significantly cut the fat. A paste of fresh garlic, rosemary, and olive oil infuses the steaks with flavor.


4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 184
Fat 10.9 g
Satfat 3.3 g
Protein 18.4 g
Carbohydrate 2.2 g
Fiber 0.3 g
Cholesterol 54 mg
Iron 2.7 mg
Sodium 278 mg
Calcium 32 mg


1 tablespoon olive oil
2 1/2 teaspoons chopped fresh rosemary
4 garlic cloves, peeled
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/2 teaspoon freshly ground black pepper
4 (4-ounce) beef tenderloin steaks (1 1/2 inches thick), trimmed
Cooking spray
2 cups trimmed arugula or spinach
4 lemon wedges


1. Prepare grill.

2. Place first 3 ingredients in a blender; process until mixture forms a paste, stopping blender and scraping down sides frequently.

3. Sprinkle salt and pepper evenly over both sides of steaks; spread garlic paste evenly over both sides of steaks.

4. Place steaks on grill rack coated with cooking spray, and grill 5 minutes on each side or until desired degree of doneness.

5. Place 1/2 cup arugula on each of 4 plates; top each with 1 steak. Squeeze a lemon wedge over each serving.

Caroline Grant,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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