- 1 litre (4 cups) milk
- 6 basil sprigs (including leaves), lightly crushed
- 125g (⅔ cup) fine polenta
- 50g unsalted butter, chopped
- ¼ teaspoon salt
- 4 x 200g boneless sirloin steaks
- 80ml (⅓ cup) olive oil
- 1 tablespoon finely chopped rosemary
- 1 treviso radicchio, outer leaves removed, quartered
- 300g large field mushrooms, sliced 1 cm thick
- 1 tablespoon white wine
- 125 ml (¼ cup) cream
- vincotto or balsamic glaze, to serve
- lemon wedges, to serve
1. Bring the milk to the boil with the basil in a medium saucepan. Set aside to cool to room temperature, then refrigerate for 3 hours to allow the basil flavour to infuse.
2. Strain the milk into a clean saucepan, discarding the basil, and bring to the boil over high heat. Sprinkle in the polenta in a steady stream, whisking constantly. Reduce the heat to low and cook, stirring occasionally with a wooden spoon, for 10 minutes. Stir through the butter and salt and set aside.
3. Preheat a chargrill pan to medium-high. Brush the steaks with some of the oil and sprinkle with rosemary. Cook for 2 minutes each side, or until cooked to your liking. Set aside to rest.
4. Brush the radicchio with some of the oil and cook for 1-2 minutes each side, or until lightly charred and softened.
5. Brush the mushrooms with the remaining oil and season with sea salt and freshly ground black pepper. Cook for 2 minutes, or until lightly charred. Turn and drizzle with the white wine. Cook for a further 2 minutes, or until tender.
6. To finish the polenta, bring the cream to the boil in a small saucepan over medium heat, then add to the polenta. Return the polenta pan to medium heat and stir to reheat and incorporate the cream.
7. Spoon the polenta onto plates, top with the radicchio and drizzle with a little vincotto. Top with the mushrooms. Slice the steak, lay on top of the polenta and drizzle over any juices from resting. Serve with lemon wedges.
- Main Ingredients - Beef, Mushroom
- Cuisine - Italian
- Course - Main-course
- Occasion - Family meals, Barbecue