Beef fillet with stilton polenta mash
Beef fillet steak, lean, raw
250 g, (2 x 125g steaks)
1 clove(s), crushed
1 teaspoons, level
Calorie controlled cooking spray
Vegetable stock cube(s)
1 cube(s), (prepared with 400ml hot water)
100 g, quick-cook one-minute polenta
40 g, crumbled
- On a clean board between two sheets of cling film, bash each fillet steak with a rolling pin until lightly flattened and about 1 cm (½ inch) thick. Put the steaks in a shallow bowl and toss with the garlic, oregano and seasoning.
- Heat a griddle pan or non stick frying pan. Spray the steaks with the cooking spray and then cook in the griddle pan for about 1-2 minutes on each side or until cooked to your liking. Remove from the heat then leave to rest, covered, for 5 minutes.
- Meanwhile, put the stock in a large saucepan and bring to the boil. Add the polenta and stir continuously for 1 minute until thickened and cooked. Divide the polenta between two plates and top each with half the Stilton and a steak. Serve immediately.