Recipe of Chianti Kitchen, the Tuscan
School of Cooking

200 g (7 oz) sirloin steak per person
Olive oil
A few drops Aromat Knoor
For the Prego sauce:
6 cloves garlic
2 fresh hot chilies
60 ml (2 oz) Lea & Perrins Worcestershire sauce
2 tablespoons Aromat Knoor
150 g (5 oz) Atchar (see our recipes)
150 g (5 oz) Mango chutney
4 cups extra virgin olive oil
8 cups lager beer

Download pdf of the recipe


In a frying pan place oil and sprinkle a
little Aromat. Allow the mix to get
almost black, then add the steaks and
brown on both sides. If you like your
steaks juicy, turning them upside down
just once is sufficient. If you prefer your
steak pinkish, add one minute to each
side. At this point stir well the Prego
sauce you have prepared and pour on
and around the steaks one ladle at a
time (beware that it will catch fire) and
reduce to a fairly thick sauce that you
will serve on top of your steaks. If you
find the sauce separates add a little
more Prego sauce base.

For the Prego sauce, in a food processor
mix all ingredients well together to
obtain a chunky mixture. Keep in
bottles in the fridge - this sauce can be
kept for months. Excellent for
marinating meats for barbeque.

Chianti Kitchen, The Tuscan School of Cooking of Chef Seamus de Pentheny O'Kelly - Tuscany, Italy -