Lunchbreak: Florentine roast beef, prepared by renowned Italian butcher Dario Cecchini and RPM Steak chef Doug Psaltis

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Chef Dario Cecchini, Kim Cecchini and Doug Psaltis

RPM Steak
66 West Kinzie Street
Chicago
(312) 284-4990
rpmrestaurants.com/rpmsteak/chicago

Event -- Thursday, May 5th:

http://rpmrestaurants.com/special-events/demo-dinner-with-dario-cecchini/

More on Dario Cecchini:

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Arrosto Fiorentino

Ingredients:
One 2-lb. beef roast (eye of round or top round), at room temperature
1 cup fresh sage leaves
1/2 cup fresh rosemary leaves
fresh chili pepper, to taste
1/2 cup extra-virgin olive oil
salt

Directions:
Preheat over to 450F. Finely chop the sage, rosemary and chili pepper. Place herb mixture in small bowl and drizzle with enough olive oil to cover, about 1/2 cup. Place the beef in a shallow roasting pan and transfer to oven. Roast, uncovered, for 35 minutes. Remove pan from oven and pour herb mixture over the beef. Cover with foil and let sit until ready to serve. Thinly slice the beef and serve with the infused herb oil spooned over top.