Steak with Fried Polenta & Pesto

Steak with Fried Polenta & Pesto

 

Serves: 4

Ingredients

Blue Triangle 225g (1 ½ cups) instant polenta
Blue Triangle 120g unsalted butter
Blue Triangle 120g grated parmesan cheese
Blue Triangle 2 tbs olive oil, plus extra to brush
Blue Triangle 4 x 150g eye fillet steaks
Blue Triangle 1 tbs sun-dried tomato pesto
Blue Triangle 100ml red wine
Blue Triangle 150ml beef stock
Blue Triangle 4 tbs good-quality basil pesto

 

Method

  1. Bring 1 litre salted water to the boil and add the polenta in a slow, steady stream. Reduce heat to medium-low and cook for 6-7 minutes, stirring constantly, until thick (it is ready when a wooden spoon can stand upright). Add half the butter, the parmesan and stir well. Pour into a greased lamington pan. Set aside to cool slightly, then refrigerate until cold. Use a pastry cutter just slightly larger than the steaks to cut 4 rounds from the polenta. Brush with a little of the olive oil.
  2. Preheat the oven to 200°C. Grease a baking sheet.
  3. Add 1 tablespoon of oil and half remaining butter to a frying pan. When hot, add polenta and cook for 1-2 minutes each side until lightly golden. Transfer to the baking sheet in the oven while you cook the steak.
  4. Season steaks well. Return pan to heat, add the remaining oil, then the steaks and cook over high heat for 2 minutes each side. Reduce oven temperature to 160°C. Add steaks to baking sheet with the polenta and return to oven for a further 4 minutes. (Allow steaks to rest for 1 minute before serving.)
  5. Meanwhile, return pan to heat. Add tomato pesto, wine and stock and bring to the boil. Boil for 3 minutes until well reduced. Whisk in remaining butter.
  6. Place a polenta round on each plate, top with a steak and pour the sauce around. Top with pesto before serving.

 

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Executive Chef Ayyoub Salameh, Conrads Maldives Rangali

Restaurants & Retailers

Shearing Shed Cowes, VIC

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Jing An Shangri La, Shanghai China

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Lakehouse Daylesford

Hudson Meats, NSW

Hudson Meats, NSW

Aubergine, 18 Barker Street, Griffith, ACT

Aubergine, 18 Barker Street, Griffith, ACT

Our Farmers

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Stephen Pilkington

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Michael Kay

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Allison Napier

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Jackie Marshall

Jackie Marshall
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour