
RECIPE OVERVIEW
Ingredients Add to Shopping List
Serves: 4 people
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-
2 sprigs SuperValu Fresh Thyme
-
3 cloves SuperValu Garlic
Crushed -
2 tbsp SuperValu Olive Oil
-
220 g SuperValu Quality Irish Beef Fillet Steaks
X 4 -
1 - SuperValu Salt
FOR THE POLENTA CHIPS
-
50 g Cheddar Cheese
Grated -
250 g Polenta
-
100 g SuperValu Butter
Melted -
1 - SuperValu Lemon
Zest only -
1 litre Water
Method
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To make the polenta chips, bring 1 litre of salted water to a simmer in a large saucepan. Whisk in the polenta
and continue to stir for 5 minutes so it doesn’t get lumpy. Remove from the heat and add the grated cheese and lemon zest. Stir until fully combined. -
Oil a baking tray and pour in the warm polenta. Using a spatula, flatten and smooth it into a 2cm-thick
layer. Cover loosely with cling film and leave to set at room temperature for 1 hour. -
Meanwhile, lay the steaks out flat in a large dish and scatter with the garlic and thyme. Drizzle with the olive
oil and allow the flavours to infuse for at least 30 minutes at room temperature. -
Once the polenta has set, slice it into thick chips 5 to 6cm long. Transfer the chips onto a non-stick
baking tray. Brush with some melted butter and set aside. -
Preheat the oven to 240°C/475°F/gas mark 9. Preheat the barbecue or put a griddle pan on a high heat until
it’s smoking hot. -
Place the polenta chips in the oven and roast for 5 minutes, until crisp on the outside and warmed through.
-
When the griddle pan is ready, cook the striploin steaks as follows, still over a high heat: 2 minutes on each
side for rare, 4 minutes on each side for medium or 5 to 6 minutes on each side for well done. Try not to move the meat while it’s on the grill; just turn it once. -
As soon as the steaks are done, season with salt and pepper and serve immediately with the polenta
chips on the side.
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