Remove the steaks from the fridge around 30 minutes before cooking to allow them to come to room temperature. Pat dry with kitchen paper and season generously with salt and freshly ground black pepper.
Heat the ZERO Extra Virgin Olive Oil in a large frying pan over a medium high heat. Once hot, add the steaks and cook until they reach your preferred level of cooking.
Add the butter, garlic and rosemary to the pan. As the butter melts, baste the steaks continuously for 1 to 2 minutes, allowing the garlic and rosemary to infuse the butter with flavour.
Transfer the steaks to a plate to rest. Remove the rosemary sprigs and garlic cloves from the pan.
Reduce the heat to medium and pour the double cream into the same pan. Stir well, scraping up any flavour from the base of the pan.
Add the Tenuta Marmorelle Classic Balsamic Glaze and a generous grind of freshly ground black pepper. Stir until combined and allow the sauce to gently simmer for 2 to 3 minutes until slightly thickened.
Meanwhile, make the Caprese salad by arranging the sliced tomatoes, mozzarella and fresh basil on serving plates. Season lightly with salt and freshly ground black pepper before drizzling with Tenuta Marmorelle ZERO Extra Virgin Olive Oil and Tenuta Marmorelle Classic Balsamic Glaze.
Serve the steaks alongside the Caprese salad and generously spoon the warm creamy balsamic sauce over the steaks.
