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Steak with fried polenta & pesto
Steak with fried polenta & pesto
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Prep Time:
85 minutes
Cook Time:
25 minutes
Total Time:
110 minutes
Ingredients:
  • 225g (1 1/2 cups) instant polenta
  • 120g unsalted butter
  • 120g grated parmesan cheese
  • 36.40 gm olive oil, plus extra to brush
  • 4 x 150g eye fillet steaks
  • 20.00 gm sun-dried tomato pesto
  • 100ml red wine
  • 150ml beef stock
  • 80.00 gm good-quality basil pesto
Instructions:
  • In a large pot, bring 1 liter of salted water to a boil. Gradually pour in the polenta, stirring constantly. Lower the heat to medium-low and cook for 6-7 minutes until thickened (you'll know it's ready when a wooden spoon can stand upright). Add half the butter and parmesan, stirring until well combined. Transfer the mixture to a greased lamington pan and let it cool before refrigerating until cold. Cut 4 rounds of polenta using a pastry cutter just larger than the steaks and lightly brush them with olive oil.
  • Preheat the oven to 200°C and lightly grease a baking sheet.
  • Heat up a frying pan with 1 tablespoon of oil and half of the remaining butter. Once hot, cook the polenta for 1-2 minutes on each side until it's lightly golden. Transfer the polenta to a baking sheet in the oven as you prepare the steak.
  • Season the steaks generously. Heat the pan again and add the remaining oil. Sear the steaks over high heat for 2 minutes on each side. Lower the oven temperature to 160°C and transfer the steaks and polenta to a baking sheet. Bake for an additional 4 minutes. Rest the steaks for 1 minute before serving.
  • Return the pan to the heat, then stir in the tomato pesto, wine, and stock. Allow the mixture to come to a boil and simmer for 3 minutes until it's nicely reduced. Finally, whisk in the rest of the butter.
  • Place a polenta round on each plate, layer with a steak, drizzle sauce around, and finish with a dollop of pesto before serving.

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