Mushroom Ragout Steak Polenta Stacks
Cooking guideline based on 3cm thick steak
- Rare: 4 minutes on each side
- Med-rare: 5 minutes on each side (recommended)
- Medium: 6 minutes on each side
- Well-done: Not recommended
Substitute rump with ribeye or fillet steak
Method
- Start by making the polenta. Heat the chicken stock in a medium saucepan until almost boiling and slowly add the polenta constantly whisking until combined. Reduce the heat to low, cover and cook for 15 minutes, whisking every 5 minutes.
- Stir in the milk, butter and parmesan cheese and season to taste with salt. Spoon the polenta into a +-25cm greased dish and place in the refrigerator for about 1 hour to set. Begin the remaining steps only after the polenta has been setting for 25 minutes.
- Heat the butter in a small saucepan over a medium-high heat and sauté the onion until soft and translucent. Stir in the garlic and thyme sprigs and cook for a further minute.
- Add the mushrooms and cook, stirring often, for about 3 - 5 minutes until they have released most of their juices.
- Stir in the beef stock and wholegrain mustard and simmer on a low heat for about 10 minutes or until the liquid has reduced and the ragout has thickened.
- Pour in the cream, and once again simmer until thickened, season with salt and pepper to taste and remove the thyme sprigs before serving.
- Rub the rump steaks with olive oil, salt and freshly ground black pepper. Heat a pan until smoking hot and cook the steaks to your preference (see cooking guideline above).
- Leave the meat to rest for half its cooking time before slicing into thin slivers.
- Remove the polenta from the refrigerator and cut into squares. Heat a few tablespoons of olive oil in a frying pan on a medium-high heat and fry the polenta squares on both sides until warmed through and golden.
- Assemble each stack by layering tender steak slices and mushroom ragout onto the golden polenta squares. Serve with a garden salad or enjoy on its own.
Ingredients
- 2 300g rump steaks
- Olive Oil
- Salt and freshly ground black pepper
Parmesan polenta:
- 1 cup polenta (Italian maize meal)
- 3 cups chicken stock
- 1/2 cup milk
- 2 Tbsp butter
- 2 Tbsp parmesan cheese, grated
- Salt
Mushroom ragout:
- 2 Tbsp butter
- 1/2 onion, diced
- 1/2 tsp garlic, crushed
- 2 sprigs fresh thyme
- 125g Portabellini mushrooms, sliced
- 1/2 cup beef stock
- 2 tsp wholegrain mustard
- 1/2 cup fresh cream
- Salt and freshly ground black pepper
General Info
Prep: 1h 15 min
Cooking: 10 min
Ready In: 1h 25 min
Servings: 4 people
Tips & Tricks
The polenta can be prepared and set in the refrigerator ahead of time.
