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.
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