Name: Mustard steak with soft parsley polenta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 5 cup water; 1 cup (170g) instant polenta; 1/2 cup (50g) grated low-fat mozzarella; 1/3 cup finely chopped parsley, plus extra leaves to serve; 4 150g thick rump steaks; 1 eschalot, finely chopped; 1 tablespoon wholegrain mustard; 1/4 cup (60ml) dry white wine; 1/4 cup (60ml) gluten-free, salt-reduced chicken stock; 1 teaspoon sugar

Mustard steak with soft parsley polenta

Tender beef rump steaks are cooked to perfection and served with a creamy, cheesy polenta mash and a drizzle of a fragrant homemade mustard sauce.

Serves 4

Prep

Cook

20M

Total

25M

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Ingredients

5 cup water

1 cup (170g) instant polenta

1/2 cup (50g) grated low-fat mozzarella

1/3 cup finely chopped parsley, plus extra leaves to serve

4 150g thick rump steaks

1 eschalot, finely chopped

1 tablespoon wholegrain mustard

1/4 cup (60ml) dry white wine

1/4 cup (60ml) gluten-free, salt-reduced chicken stock

1 teaspoon sugar

Method

1.Bring water to boil in a large heavy-based saucepan on high heat. Add polenta and stir until boiling. Reduce heat to low. Cook 5 minutes, stirring. Remove from heat and stir in mozzarella. Cover and set aside, 5 minutes. Stir in chopped parsley. Season to taste.

2.Meanwhile, lightly spray a large frying pan with oil and heat on high. Season steaks with pepper. Cook steaks 4-5 minutes each side for medium, or until cooked to taste. Remove from pan. Rest 3 minutes.

3.Reduce heat to medium. Cook eschalot 2 minutes, stirring. Increase heat to high and add mustard and wine. Bring to boil. Simmer, 1 minute, until almost evaporated. Add stock and sugar. Simmer 2 minutes, until thickened. Season.

4.Serve polenta with steaks. Drizzle with sauce. Scatter with extra parsley.

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