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How to make Scotch fillet steaks with parmesan polenta and tomato salsa verde

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 3 cups (750ml) chicken stock
  • 1 1/2 cups (250g) polenta
  • 3/4 cup (60g) grated parmesan
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 (200g each) Coles Australian Beef Scotch Fillet Steaks
  • 1 cup chopped basil
  • 3/4 cup chopped flat-leaf parsley
  • 1/3 cup chopped mint
  • 1 tablespoon capers, chopped
  • 1 small garlic clove, crushed
  • 200g punnet Perino grape tomatoes, quartered
  • 1 tablespoon white wine vinegar

Method

  • Step 1 Bring the stock and 3 cups (750ml) water to a simmer in a large saucepan over medium-high heat. Gradually add polenta and cook, stirring, over medium-low heat for 5 mins or until just tender. Stir in the parmesan. Season with salt and pepper.
  • Step 2 Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Season steaks with salt and pepper and cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest for 5 mins.
  • Step 3 Meanwhile, place basil, parsley, mint, capers, garlic, tomato, vinegar and remaining oil in a bowl and stir to combine.
  • Step 4 Divide polenta and steaks among serving plates. Top with the salsa verde to serve.