Recipes Steak with fried polenta & pesto

Recipes Steak with fried polenta & pesto

Recipes Steak with fried polenta & pesto

Recipes Steak with fried polenta & pesto Steak with fried polenta & pesto


  • 225g (1/2 cups) instant polenta
  • 120g unsalted butter
  • 120g grated parmesan cheese
  • 2 tablespoons olive oil, plus extra to brush
  • 4 x 150g vision fillet steaks
  • 1 tablespoon sun-dried tomato pesto
  • 100ml red wine
  • 150ml Massel beef stock
  • 4 tablespoons good-quality basil pesto


  • Step 1

    Bring 1 litre salted water to the boil and add the polenta in a slow, constant stream. Reduce heat to medium-low and cook for 6-7 moments, stirring constantly, until thick (it will be ready when a wooden spoon can stand upright). Add half the butter, the parmesan and stir well. Pour into a greased lamington pan. Arranged aside to cool slightly, then refrigerate until cold. Use a pastry cutter just slightly larger than the steaks to slice 4 rounds from the polenta. Brush with a little of the olive oil.

  • Stage 2

    Preheat the oven to 200�C. Grease a baking sheet.

  • Step 3

    Add 1 tablespoon of oil and half leftover butter to a frying pan. When hot, add polenta and cook with regard to 1-2 moments each side until lightly golden. Transfer to the baking page in the stove while you cook the steak.

  • Stage 4

    Season steaks well. Return pan to heat, add the remaining oil, then the steaks and cook over high heat for 2 moments each side. Reduce oven temperature to 160�C. Add steaks to baking page with the polenta and return to stove for a further 4 minutes. (Allow steaks to rest for 1 minute before helping. )

  • Stage 5

    Meanwhile, return pan to warmth. Add tomato pesto, wine and stock and bring to the boil. Boil for 3 minutes until well reduced. Whisk in remaining butter.

  • Step 6 Place a polenta round on each plate, top with a steak and pour the sauce around. Top with pesto before helping.