Steak with Pesto and Polenta
Steak with Pesto and Polenta



  • 225g instant polenta
  • 120g butter
  • 120g grated parmesan
  • 2 tbsp olive oil
  • 4 x 150g fillet steaks
  • 1 tbsp sundried tomato pesto
  • 100ml red wine
  • 150ml beef stock
  • 4 tbsp basil pesto
  • Boil 1 litre of salted water and add the polenta. Cook on low for 7 mins, stirring constantly until thick and smooth. Add half the butter and all the parmesan, stir well, then pour into a greased lamington-style pan and refrigerate until cold. Use a pastry cutter to cut the cold, firm polenta into 4 rounds, and brush with olive oil.
  • Preheat the oven to 200C, and add half the remaining butter to a frying pan. Fry the polenta rounds for 1-2 mins on each side until golden, then transfer to a baking sheet in the oven.
  • Season the steaks well. Heat the remaining oil in the pan, and cook the steaks for 2 mins on each side. Reduce the oven temperature to 160C and add the steaks to the baking sheet with the polenta, then cook for 4 mins. Meanwhile, add the tomato pesto, wine and stock to the pan, and boil for 3 mins to reduce. Whisk in the remaining butter. Serve each polenta round on a plate, top with the rested steak, and pour the sauce all around. Top with a dollop of basil pesto, and enjoy.
30 mins
4 serving

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