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10 oz polenta (pre-cooked, sold as a log)
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4 T butter
- 1/4 c heavy whipping cream
- 1/2-1 c milk
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1/4 c parmesan, grated
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1 T oil
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2 T butter
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2 c mushrooms, quartered
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1 c beef stock
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1 t ground mustard
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Few sprigs thyme
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2 T heavy whipping cream
Chop polenta log into pieces (the smaller, the better). Add to a large saucepan on medium heat with 4 tablespoons of butter. Stir regularly until butter has melted. Add 1/4 cup of heavy whipping cream, 1/2 cup of milk, and parmesan. Increase heat to medium-high and stir regularly until smooth, adding more milk if necessary. Finished polenta should be smooth and creamy, but not liquid.
Meanwhile, add oil to a frying pan and season steak (recommend using a sous vide to cook ahead of time and just sear at this point). Heat the frying pan on high. Cook steak for 2-3 mins each side for rare, or until cooked to your liking. Remove from pan, cover loosely with foil and rest for 10 mins.
While steak is resting, melt butter in a sauce pan on medium heat. Cook mushrooms, stirring to scrape off any cooked-on pieces, until soft. Add stock, mustard, and thyme, and simmer for 5 mins, until reduced by half. Stir through cream. If butter prevents sauce from thickening, pull a few tablespoons into a small bowl and add a tablespoon of cornstarch, mixing into a slurry. Pour the slurry back into the mushrooms and sauce and stir well until incorporated and sauce begins to thicken.
Spoon polenta onto serving plates, spreading to approximately the size of the steak. Serve with beef and mushroom ragout generously spooned over.
Goes well with asparagus (roasted or steamed).
