Category :
Serves : 4
Preparation time : 10 minutes
Cooking time : 60 minutes
Polenta is derived from corn so is great for those on a gluten-free diet.
Ingredients
Tomato, 2 medium, cut in half widthwise
Olive oil spray, 1 spray(s)
Dried oregano, 2 teaspoon(s), chopped
Black pepper, ground, 1 pinch(s), freshly ground
Beef fillet, lean, raw, 600 g, 4 x 150g steaks
Tap water, 2 cup(s)
Reduced-fat milk, 2% fat, 1.5 cup(s)
Polenta, raw, 100 g, 2/3 cup polenta
English mustard, 1.5 teaspoon(s)
Wholegrain mustard, 1.5 tablespoon(s)
Cooking instructions
Preheat oven to 150°C (300°F).
Place tomatoes on a baking tray and spray lightly with oil. Top with oregano leaves and pepper. Bake in the oven for 30–40 minutes until tender.
Bring water and milk to the boil in a saucepan over a medium heat. Whisk in the polenta, ensuring it is well combined. Reduce heat and simmer for 40 minutes, whisking occasionally, until smooth and thick.
Halfway through the polenta cooking time, cook steaks under a hot grill for 5–7 minutes on each side. Alternatively, heat a large frying pan over a high heat and spray lightly with oil. Cook the steaks for5–7 minutes on each side or as desired.
Set steaks aside to rest for 5 minutes in a warm place, loosely covered with foil. Add the mustards to the polenta and mix well. Spoon polenta onto each plate and place steak on top. Drizzle over any juices from the pan and serve with the roasted tomatoes.
| Nutrition Details |
| Energy | 384.1 cal
1607.3 kJ |
| Total Fat | 12.8g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | 314.5mg |
| Total Carbohydrates | 25.3g |
| - Dietary Fibre | - |
| - Sugars | 7.7g |
| Protein | 40.5g |