Steak with redcurrant jelly

Name: Steak with redcurrant jelly
Cook time: 1 h
Yield: 4
Ingredients: 4 × 150 g (5½ oz) lean fillet steaks, trimmed; oil spray; 1.5 litres (52 fl oz/6 cups) chicken stock; 300 g (10¼ oz/2 cups) instant polenta; 35 g (1¼ oz/⅓ cup) grated Parmesan; 185 ml (6 fl oz/¾ cup) red wine; 2 tbs redcurrant jelly; 4 spring onions (scallions), chopped; 400 g (14 oz) fresh asparagus, trimmed

October 30, 2013

Time:30 mins - 1 hourServes:4

The red wine and redcurrant jelly give the steak exciting flavour. Add the polenta and you have a meal rich in protein, iron, zinc, folate and vitamin K.

Ingredients

4 × 150 g (5½ oz) lean fillet steaks, trimmed
oil spray
1.5 litres (52 fl oz/6 cups) chicken stock
300 g (10¼ oz/2 cups) instant polenta
35 g (1¼ oz/⅓ cup) grated Parmesan
185 ml (6 fl oz/¾ cup) red wine
2 tbs redcurrant jelly
4 spring onions (scallions), chopped
400 g (14 oz) fresh asparagus, trimmed

Method

Step 1
Pat the meat dry with a paper towel, then coat liberally with ground black pepper. Spray a large, non-stick frying pan with the oil and cook the meat over a high heat for 2–3 minutes on each side, or until cooked as you like. Remove to a plate, cover with foil and set aside.
Step 2
Heat the chicken stock in a large saucepan. When it starts to boil, add the polenta in a steady stream, stirring continuously. Lower the heat, stir, and simmer for 5 minutes, or until softened. Stir in the cheese.
Step 3
Meanwhile, add the wine and jelly to the frying pan. Bring to the boil, stirring to dissolve the jelly. Boil for 5 minutes, or until the sauce is reduced by one-third and becomes a little syrupy. Take care not to burn it. Stir in the spring onions.
Step 4
While the syrup is reducing, place the asparagus in a steamer. Cover and steam for 2–3 minutes, or until just tender.
Step 5
To serve, spoon the polenta into the centre of serving plates. Top with the steaks and spoon over the sauce and spring onions. Serve the asparagus on the side.