Rump steak with polenta and a herb salad Recipe

Seared rump steak served with a rich and creamy polenta and a refreshing herb salad.

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    5mins
Rate this recipe
(10 votes) 4.5/5

Ingredients

Pour people
  • For the meat
  • Rump steak (200g) : 6 whole
  • Olive oil : 30 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Polenta : 300 g
  • For the rest of the recipe
  • Semi-skimmed milk : 450 ml
  • Chicken stock : 450 ml
  • Parmesan : 100 g
  • Unsalted butter : 50 g
  • Banana shallot(s) : 1 whole
  • For the garnish(es)
  • Garlic clove(s) : 1 whole
  • Lemon(s) : 1 whole
  • Olive oil : 30 ml
  • Chive(s) : 0.25 bunch
  • Basil : 0.25 bunch
  • Rocket : 1 bunch

Method

  • 1. FOR THE STEAK:

    Season the steaks with salt and pepper. Heat a frying pan, add the olive oil and then cook the steaks for two minutes on each sides. Remove from the pan and leave to rest.

  • 2. FOR THE POLENTA:

    Place the milk and the stock in the same pan used to cook the steak. Bring the liquid to the boil and then add the polenta. Keep over a low heat and beat until thick, light and fluffy - this should take about 5 minutes. Grate the Parmesan into the pan, add the butter and beat in. Season to taste.

  • 3. FOR THE GARNISH:

    Wash and spin the rocket. Peel and finely slice the shallot. Peel the garlic and crush with the side of a knife to form a paste. Zest and juice the lemon. Pick the basil leaves from their stalks. Cut the chives into batons. Combine all of these ingredients with the olive oil.

  • 4. TO SERVE:

    Spooon the polenta into a bowl. Carve the steak and place on top, letting the juices run into the polenta. Finish with a neat pile of salad on top.

Chef's tip

«Use lamb in this dish but try to stay away from chicken or pork, red meat works best.»

Your comments