Pan-Fried Steaks with Cheesy Polenta and Tomato Caper Sauce
Tender beef rump is served Italian-style with a side of beans lightly braised in tomato and a cheesy, creamy polenta.
Recipe
1
Cook Onion and Celery
Finely chop onion and celery. Heat a frypan over a medium heat and add 20ml (1 tablespoon) oil, onion, celery and a pinch of salt. Cook, stirring occasionally, for 3-4 minutes or until softened.
2
Add Beans and Tomato
Coarsely chop tomatoes. Cut beans into thirds. Add to pan with tomato paste and 80ml (⅓ cup) water. Cover with a lid, reduce heat to medium-low and cook, stirring occasionally, for 10–12 minutes or until beans are tender.
3
Add Parsley and Capers
Pick parsley leaves and finely chop. Add capers and ½ the parsley to the sauce and stir to combine. Season with salt and pepper and remove from heat.
4
Cook Steaks
Rub steaks with remaining oil and season with salt and pepper. Heat a separate frypan over high heat. Add steak and cook for 4–5 minutes each side for medium-rare or until cooked to your liking. Remove from heat and set aside to rest while you make the polenta.
5
Make Polenta
Meanwhile, place milk and 200ml water in a saucepan and bring to the boil. Whisking constantly, pour in polenta in a steady stream. Cook, whisking constantly, for 3 minutes or until thick and smooth. Add parmesan, season to taste and stir to combine.
6
Plate Up
Divide polenta between bowls. Slice steak and arrange on top of polenta. Top with tomato and caper sauce and sprinkle with remaining parsley leaves to serve.