2 sirloin rump or fillet steaks – each weighing about 175g
75g firm goats cheese – crumbled
200g plum or beefsteak tomatoes
75g instant polenta
300ml chicken stock
25g unsalted butter
sea salt and ground black pepper
a crisp green salad, to serve
1 tablespoon extra virgin olive oil
a few drops of balsamic vinegar
Cooking instructions :
Pour the chicken stock into a large pan and bring it to the boil.
Remove the pan from the heat and slowly add the polenta, pouring it from a jug and
whisking until it has all been added.
Return the pan to the heat and cook until all of the polenta begins to thicken and it falls
away from the edge of the pan.
Add the butter and the goats cheese and beat it in.
Add a little salt and pepper to season.
Cut ther tomatoes in half lengthways and sprinkle with salt and pepper.
Heat the oil in a frying pan or griddle pan if you have one and cook the tomatoes for 2
minutes, turning frequently.
Drizzle them with the balsamic vinegar and remove them from the pan, set them aside
somewhere to keep warm.
Season the steaks on both sides with the salt and pepper.
Heat the frying or griddle pan until it is very hot.
Drop the steaks directly onto the pan and sear them quickly on both sides.
Turn the het down and cook them for 2 -3 minutes on both sides.
Take the steaks from the pan and place them onto warmed servig plates.
Add a few spoonfuls of the polenta and the grilled tomatoes.
Serve immediately with a fresh green side salad.