Seared rump steak served with a rich and creamy polenta and a refreshing herb salad.
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.
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.
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.
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.
«Use lamb in this dish but try to stay away from chicken or pork, red meat works best.»