Steak, polenta & rojo sauce

Name: Steak, polenta & rojo sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 230 g Essential British Beef Rump Steak, excess fat removed; 1 tbsp Essential Olive Oil; 1 Essential Red Onion, finely chopped; 1 clove/s garlic, crushed; ½ tsp dried mixed herbs; 500 ml pack Cooks’ Ingredients Vegetable Stock; 1 tbsp Cooks’ Ingredients Sun Dried Tomato Paste; 1 tbsp sherry vinegar; 270 g cherry vine tomatoes, halved; 100 g polenta; 15 g Essential Parmigiano Reggiano, freshly grated

Angela Hartnett cooked this recipe for comedian Jayde Adams on episode 11, season 1, of Waitrose podcast Dish. If preferred, Angela suggests swapping the rojo sauce for fragrant mojo verde.

0 out of 5 stars(0) Rate this recipe

Gluten freeHealthyLow in saturated fatHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

230g Essential British Beef Rump Steak, excess fat removed
1 tbsp Essential Olive Oil
1 Essential Red Onion, finely chopped
1 clove/s garlic, crushed
½ tsp dried mixed herbs
500ml pack Cooks’ Ingredients Vegetable Stock
1 tbsp Cooks’ Ingredients Sun Dried Tomato Paste
1 tbsp sherry vinegar
270g cherry vine tomatoes, halved
100g polenta
15g Essential Parmigiano Reggiano, freshly grated

Lightly season the steak on both sides. Heat ½ tbsp oil in a frying pan and fry the onion for 3 minutes. Add the garlic and fry for another minute. Add the herbs, 5 tbsp stock, the tomato paste, sherry vinegar and tomatoes. Remove from the heat.
Bring the remaining stock to the boil in a saucepan and add the polenta. Cook, stirring for 5 minutes, until thickened and smooth. Stir in the cheese and plenty of seasoning, adding a little boiling water if the mixture is very thick.
Cook the tomato mixture for 1 minute to heat through. Spoon the polenta and tomatoes onto plates and keep warm. Wipe out the frying pan with kitchen paper, then return to the heat and add the remaining oil.
Fry the steak for 2 minutes on each side (for medium-rare), or until browned all over and cooked to your liking. Leave to rest for 1-2 minutes, then thinly slice and serve over the tomatoes.

Cook’s tip

You can use any other lean Essential beef steak, such as sirloin, instead of the rump. If you prefer your steak cooked right through, increase the cooking time to 3-4 minutes on each side, depending on thickness.