Ingredients for 4 people:4 slices (1 kg) sirloin steak, if possible “scottona” (from a heifer)
1 sprig of rosemary400 ml Chianti Riserva 20223 tbsp wildflower honey2 tsp pink peppercorns2 tbsp Extra Virgin Olive Oil salt pepper
Take the meat out of the fridge at least an hour before cooking it and season it with olive oil, pepper, salt and coarsely chopped rosemary leaves. Now prepare the sauce: put a small pan on the stove with the wine and, over a lively heat, allow the alcohol to evaporate. Add the honey, turn the heat down, stir and leave to reduce until the consistency is no longer particularly runny (about a fifth of the volume of liquid should remain). Lastly add the pink peppercorns, stir and set aside. When the meat has "rested", heat a heavy-bottomed frying pan or a griddle and lay the slices of steak in it. Cook for 3 minutes on one side, then turn them over and cook for a further 3 minutes on the other side. Arrange the steak on a serving dish, drizzle the sauce (warmed slightly) over it and serve immediately.