Name: Steak with mushroom ragout and polenta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 112.50 gm instant polenta; 20g butter, chopped; 62.50 ml parmesan, grated; 18.40 gm oil; 4 x 200g beef rump steaks; 30g butter; 250g brown mushrooms, quartered; 255.00 gm beef stock; 11.80 gm wholegrain mustard; Few sprigs thyme; 40.40 gm cream

Steak with mushroom ragout and polenta

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Delicious steak with savory mushroom sauce.

Ingredients:

112.50 gm instant polenta
20g butter, chopped
62.50 ml parmesan, grated
18.40 gm oil
4 x 200g beef rump steaks
30g butter
250g brown mushrooms, quartered
255.00 gm beef stock
11.80 gm wholegrain mustard
Few sprigs thyme
40.40 gm cream

Instructions:

In a large saucepan, bring 3 1/2 cups of water to a boil. Slowly pour in the polenta while stirring continuously. Lower the heat and cook for 15 minutes, stirring occasionally, until the polenta pulls away from the sides of the pan. Take the pan off the heat and mix in the butter and parmesan until the mixture is smooth and creamy.
Brush the steak with oil, generously season it, then heat a large frying pan on high. Sear the steak for 2-3 minutes on each side for rare, or until your desired level of doneness. Remove from the pan, loosely cover with foil, and let it rest for 10 minutes.
In the same pan over medium heat, melt butter. Saute brown mushrooms, stirring to deglaze the pan, until golden, about 2-3 mins. Add stock, mustard, and thyme. Simmer until reduced by half, about 5 mins. Finish by stirring in cream.
Plate the polenta elegantly and top it generously with the flavorful beef and mushroom ragout.

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