Ingredients Steak Diane 4 fillet steaks
1 tbsp olive oil
sea salt and fresh ground black pepper
4 shallots, finely chopped
3 garlic cloves, finely chopped
3 tbsp dijon mustard
3 tbsp Worcestershire sauce
1 cup pouring cream
1 small handful flat-leaf parsley, finely chopped
Polenta Bites 2 cups vegetable stock
2 cups water
1 cup coarse polenta
3 tsp sea salt
⅓ cup parmesan grated
5 sprigs rosemary
Make the polenta: Bring the vegetable stock and water to the boil, add polenta and stir, continue stirring for 5 to 10 minutes until smooth.
Add in salt and parmesan, take off the heat and stir.
Pour into a shallow lined 20 x 20 cm tray, allow to set. Cut into 3 cm square size pieces.
Preheat oven to 200°C. Heat oil in a medium fry pan. Fry the polenta in batches until each side is golden, then remove from the oil and place onto kitchen towel. Place in preheated oven and bake for 10 minutes. Place the rosemary sprig into the oil and fry for 2 minutes, remove and set aside.
Make Diane Sauce: Reheat the pan to low-medium and melt the butter in the pan. Cook the shallot and garlic until softened.
Add the mustard and Worcestershire sauce and stir to combine. Add the cream and simmer for 1-2 minutes, until reduced slightly to make a sauce. Add the parsley and stir to combine.
Heat up the griddle pan on high. Drizzle the steaks with oil and season with salt and pepper. Cook for 4 minutes on each side for medium or until cooked to your liking.
Transfer to a plate. Pour the sauce over the steak, serve with polenta bites topped rosemary.