Photo of Rump steaks with Parmesan polenta chips & mushroom gravy by WW

Rump steaks with Parmesan polenta chips & mushroom gravy

12
12
12
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
30 min
Cook
35 min
Serves
4
Difficulty
Easy
Crisp, golden ‘fries’ made from polenta give this luxurious steak dinner a distinctly Italian edge

Ingredients

Calorie controlled cooking spray

4 spray(s)

Polenta, Dry

140 g

Parmesan Cheese

20 g, grated

Dried Mixed Herbs

1 teaspoons

Olive Oil

1 tablespoons

Beef rump steak, lean, raw

4 medium

Mushrooms

250 g, baby chestnut, thickly sliced

Plain White Flour

2 tablespoons, level

Beef stock cube(s)

1 cube(s), 450ml

Worcestershire Sauce

1 teaspoons

Rosemary, Fresh

1 sprig(s)

Green Beans

350 g

Instructions

  1. Mist an 18cm square baking dish or cake tin with cooking spray and line with baking paper. Bring 350ml water to the boil in a large saucepan. Slowly pour in 120g of the polenta, whisking constantly, until thickened. Remove from the heat, stir in the Parmesan and dried herbs, and season lightly. Spoon into the prepared baking dish. Lay clingfilm over the top and press down to create an even surface. Remove the clingfilm and transfer the dish to the fridge for at least 1 hour to set.
  2. Preheat the oven to 220°C, fan 200°C, gas mark 7. Cut the chilled set polenta into ‘chips’ and brush all over with the oil. Dust with the remaining polenta and arrange in a single layer on a large lined baking tray. Bake for 30 minutes until crisp and golden.
  3. Meanwhile, mist the steaks with cooking spray and season well. Place a nonstick frying pan over a medium-high heat. When hot, cook the steaks for 3-4 minutes on each side or to your liking. Loosely cover and set aside to rest for 10-12 minutes.
  4. Add the mushrooms to the pan and fry over a medium-high heat for 2-3 minutes until softened and browned. Stir in the flour, then little by little pour in the stock, whisking well after each addition to combine and get rid of any lumps. Stir in the Worcestershire sauce and rosemary, season to taste and simmer for 6-8 minutes, until thickened. Remove the rosemary.
  5. While the gravy simmers, bring a medium pan of water to the boil and cook the green beans for 3-4 minutes until just tender. Serve the steaks with the polenta fries, mushroom gravy and green beans.

Notes

Replace the polenta chips with baked or steamed butternut squash, if you like. The SmartPoints® will be Green (8), Blue (8), Purple (8).

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