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Griddled Beef and Truffle Polenta Recipe

Griddled Beef and Truffle Polenta Recipe

Serves 4
Preparation Time 15 minutes
Cooking Time 15–20 minutes

Ingredients:

50 g (2 oz) dried porcini mushrooms, soaked in
250ml (8 fl oz) boiling water for 10–15 minutes
7 teaspoons olive oil
1 garlic clove, chopped
800 ml (1½ pints) hot beef or vegetable stock
6 tablespoons chopped chives
4 beef fillet steaks, about 175 g (6 oz) each
200 g (7 oz) quick-cook polenta
50 g (2 oz) Parmesan cheese, finely grated
2 teaspoons truffle oil
½ teaspoon truffle salt (optional)
handful of rocket leaves
salt and pepper

Instructions for Griddle Beef and Truffle Polenta:

Drain the porcini, reserving the soaking liquid, then squeeze dry and roughly chop.
Heat 3 teaspoons of the olive oil in a small frying pan over a medium heat, add the garlic and fry for 30 seconds.
Add the mushrooms and fry for 1–2 minutes, then stir in 3 tablespoons of the reserved soaking liquid, 3 tablespoons
of the stock and 1 tablespoon of the chives.
Bubble for 1 minute, then remove
from the heat and keep warm.

Rub 1 teaspoon of the remaining olive oil over each of the steaks, season with pepper and place on a preheated hot griddle pan.
Cook for 2–5 minutes on each side until cooked to the pinkness desired.
Remove and leave to rest for 4–5 minutes.

Pour the remaining mushroom soaking liquid and stock into a large saucepan and bring to the boil.
Pour in the polenta in a steady stream, whisking gently until the polenta thickens, then reduce the heat and cook for 2 minutes.
Stir in the Parmesan, truffle oil and 4 tablespoons of the chives. Season to taste.

Spoon the polenta onto serving plates and spoon over the mushrooms and sauce.
Slice the steaks in half diagonally and place on top with any cooking juices.
Sprinkle with pepper and a scant pinch of truffle salt, if using. Garnish with the remaining chives and serve immediately with griddled courgettes (see below).

For griddled courgettes, to serve as an accompaniment

Thinly slice 2 courgettes lengthways.
Heat a ridged griddle pan until very hot, add the courgettes and cook for 2–3 minutes on each side or until softened and charred.

Snake River Farms are a family owned and operated business dedicated to producing the highest quality beef and pork in the United States!

8 thoughts on “Griddled Beef and Truffle Polenta Recipe

  1. Very useful step-by-step instruction, It’s well detailed, and it sounds quite nice. Definitely something I might have to try in the near future 😀

  2. I have just eaten, and I’m hungry again! 🙂 Huuuge fan of grilled beef! Thanks for sharing this wonderful recipe.

    All the best,
    Ivan

    1. Thanks Ivan! i’m also a huge fan of grilled beef! i’m happy you liked the recipe, we have so much more healthy delicious recipes for you to check out 🙂

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"Some of the links are affiliate links, meaning, at no additional cost to you, Moran's Touch may earn a commission if you click through and make a purchase."