Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 11.69 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1L vegetable oil (for deep frying)
- 40grams butter
- 2 cup milk
- 200grams button mushrooms, sliced
- 1tablespoons worcestershire sauce
- 1/2 cup instant polenta
- 1 cup parmesan, finely grated
- 60grams baby rocket leaves (to serve)
- 1 pinch black pepper (for seasoning)
- 2teaspoons olive oil
- 750grams sirloin steaks
- 3/4 cup light thickened cream
- 1 pinch sea salt ground (to taste)
Nutrition per serving
11700kJ
Protein
55.2grams
Sugars
10.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Grease and line a 30x20cm slab pan with baking paper.
Step 2 of 5
Add milk and 2 cups of water to a large deep saucepan and place over a high heat. When mixture comes to the boil, slowly add polenta in a steady stream, whisking constantly until combined. Reduce heat to low and stir constantly with a wooden spoon for 3-5 minutes or until thick.
Step 3 of 5
Remove from heat and stir through butter and parmesan. Season with salt and white pepper. Spoon and spread mixture evenly in prepared pan. Cool. Cover and refrigerate until firm.
Step 4 of 5
Preheat oven to 180°C. Cut polenta into 2cm thick, 7.5cm long chips. Heat oil in a saucepan over a high heat until hot. Add chips, in batches, and cook for 2-3 minutes or until golden and crisp. Transfer to a wire rack over a baking tray. Place in oven to keep warm.
Step 5 of 5
Heat a chargrill pan over a high heat until hot. Season both sides of the steaks. Add to chargrill and cook for 4 minutes on each side, for medium rare, or until cooked to your liking. Transfer steaks to a plate and cover with foil to keep warm.
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