Rump steaks with Parmesan polenta chips & mushroom gravy
Calorie controlled cooking spray
20 g, grated
Dried Mixed Herbs
Beef rump steak, lean, raw
250 g, baby chestnut, thickly sliced
Plain White Flour
2 tablespoons, level
Beef stock cube(s)
1 cube(s), 450ml
- 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.
- 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.
- 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.
- 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.
- 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.