Prep Time : 1:25 | Cook Time : 0:25 | Total Time : 1:50 | Serving : 4 person.

Ingredients

• 225g (1 1/2 cups) instant polenta

• 120g unsalted butter

• 120g grated parmesan cheese

• 2 tablespoons olive oil, plus extra to brush

• 4 x 150g eye fillet steaks

• 1 tablespoon sun-dried tomato pesto

• 100ml red wine

• 150ml Massel beef stock

• 4 tablespoons good-quality basil pesto

Method

• Step 1

  Bring 1 litre salted water to the boil and add the polenta in a slow, steady stream. Reduce heat to medium-low and cook for 6-7 minutes, stirring constantly, until thick (it is ready when a wooden spoon can stand upright). Add half the butter, the parmesan and stir well. Pour into a greased lamington pan. Set aside to cool slightly, then refrigerate until cold. Use a pastry cutter just slightly larger than the steaks to cut 4 rounds from the polenta. Brush with a little of the olive oil.

• Step 2

  Preheat the oven to 200°C. Grease a baking sheet.

• Step 3

  Add 1 tablespoon of oil and half remaining butter to a frying pan. When hot, add polenta and cook for 1-2 minutes each side until lightly golden. Transfer to the baking sheet in the oven while you cook the steak.

• Step 4

  Season steaks well. Return pan to heat, add the remaining oil, then the steaks and cook over high heat for 2 minutes each side. Reduce oven temperature to 160°C. Add steaks to baking sheet with the polenta and return to oven for a further 4 minutes. (Allow steaks to rest for 1 minute before serving.)

• Step 5

  Meanwhile, return pan to heat. Add tomato pesto, wine and stock and bring to the boil. Boil for 3 minutes until well reduced. Whisk in remaining butter.

• Step 6

  Place a polenta round on each plate, top with a steak and pour the sauce around. Top with pesto before serving.