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Steak with polenta and black peppercorn sauce
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in a perfectly cooked fillet steak atop creamy polenta.
Ingredients:
  • 30g unsalted butter
  • 4 beef fillet steaks (about 180g each)
  • 2 eschalots, thinly sliced
  • 1 sprig fresh thyme, leaves picked
  • 125ml marsala
  • 2 tsp black peppercorns, lightly crushed
  • 250ml chicken stock
  • 110g polenta
Instructions:
  • In a large frypan over medium-high heat, heat the olive oil and half of the butter until sizzling.
  • Season the steaks generously with salt to enhance the flavors. Cook the steaks in batches for 3-4 minutes on each side, ensuring a juicy medium rare doneness. Allow the steaks to rest, covered, for 5 minutes to lock in the juices before serving.
  • Stir in the rest of the butter and lower the heat. Cook eschalots for 1 minute until softened. Mix in thyme, marsala, and peppercorns and simmer until slightly thickened, about 2 minutes.
  • In a saucepan, bring chicken stock and 1 cup (250ml) water to a boil. Reduce heat, gradually stir in polenta, and cook while stirring for about 5 minutes until thick and creamy.
  • Take the mixture off the heat and season generously with sea salt and freshly ground black pepper. Serve by elegantly arranging polenta and steak on plates and drizzle the sauce over the top.

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