Steak with Roquefort Polenta

An absolutely delightful way to cook and serve fillet steaks. I recommend that the wine sauce is well reduced to a sticky consistency and well seasoned before serving. The polenta should be cheesy, fairly thick and of course very buttery and cheesy in flavour and texture.

5 minutes

10 minutes

All stove top cooking

Ingredients

4 fillet steaks
Wine Pan Sauce
1 tbsp oil

- rapeseed or vegetable
150ml red wine
150ml stock

- beef or vegetable
1 tsp of blackberry jam

- or blackcurrant or honey
1 tsp of cider vinegar

- optional
Roquefort Polenta
125g polenta
16 fl.oz hot water
16 fl.oz milk
60g butter
150g Roquefort cheese
Seasoning of sea salt and freshly ground black pepper

- to taste
Garnish
Few sprigs of fresh thyme

Instructions

Prepare steaks:
01 Remove steaks from fridge and allow to come to room temperature.
Make Roquefort polenta:
02 Place the water and milk together in a medium sized saucepan, bring to the boil. Remove from the heat and slowly whisk in the polenta. Return to a low heat and stir for 3 minutes or until the polenta is soft and creamy. Add the butter, half the Roquefort cheese and seasoning. Stir through all ingredients and then keep warm to onside.
Cook steaks:
03 Heat the oil in a frying pan over a medium heat. Add the steaks and cook 3-4 minutes on each side or until cooked to your liking. Remove from the pan, cover and leave to rest.
Make red wine pan sauce:
04 Using the same pan, add the red wine, cider vinegar and stock. Raise the heat and bring to the boil and reduce the liquid by half. Add the blackberry jam, check seasoning. Keep warm.
Serve
05 Individually place a large spoonful of the warm polenta onto each plate. Top with either a whole steak or steak slices and the remaining Roquefort cut into cubes. Finally top all with a generous pouring of red wine pan sauce, all over the top.