Name: Pepper steaks with soft polenta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 510.00 gm vegetable liquid stock; 150.00 gm polenta; 165.00 ml grated parmesan; 128.75 gm milk, warmed; 4 (150g each) beef rump steaks; 20.00 ml freshly ground pepper medley; 30g butter; 2 garlic cloves, thinly sliced; 42.00 gm lemon juice; 40.00 ml chopped fresh chives; Extra chopped chives, to serve; Steamed green beans, to serve

Pepper steaks with soft polenta

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Switch up your traditional steak and mashed potatoes with flavorful pepper steaks served alongside creamy parmesan polenta.

Ingredients:

510.00 gm vegetable liquid stock
150.00 gm polenta
165.00 ml grated parmesan
128.75 gm milk, warmed
4 (150g each) beef rump steaks
20.00 ml freshly ground pepper medley
30g butter
2 garlic cloves, thinly sliced
42.00 gm lemon juice
40.00 ml chopped fresh chives
Extra chopped chives, to serve
Steamed green beans, to serve

Instructions:

In a large saucepan over medium heat, combine stock with 500ml cold water and bring to a boil. Slowly incorporate polenta and simmer on low for 10 minutes until thickened. Mix in parmesan, season to taste, and stir in warm milk. Keep covered to maintain warmth.
Season steaks generously with pepper. Heat half of the butter in a large frying pan over medium-high heat. Sear steaks for 3 to 4 minutes on each side for a perfect medium doneness. Place steaks on a plate, tent loosely with foil, and let them rest for 5 minutes before serving.
In a pan over medium heat, melt the rest of the butter. Add garlic and sauté for 1 minute until fragrant. Pour in lemon juice and cook for 1 more minute until slightly thickened. Mix in chives. Plate soft polenta, place steaks on top, and pour over chive sauce. Garnish with extra chives and serve with beans.

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