用迷迭香、盐和胡椒粉为里脊肉调味。
将沙朗牛排放入 70°C 的蒸烤箱中烹饪，直至核心探针显示内部温度为 64 度。
同时，将橘子切成小块。
在平底锅中放入糖和橙子，煮沸。然后加入盐、胡椒和特级初榨橄榄油，用搅拌器将混合物搅拌成酱汁。
在平底锅中煎熟牛里脊肉。
上菜时，将酱汁放在盘子底部。将煎好的里脊肉放在上面，配上茴香花和蒸菠菜，用盐和特级初榨橄榄油调味。
猪肉、茴香花、柑橘类水果和黑胡椒，这就是著名的 Leccio del Corno（托斯卡纳格罗塞托）evo 油。强烈的辛辣味中带有苦味，果香中带有草本植物的芬芳以及杏仁和洋蓟的味道。色泽绿中带黄。
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
