Ingredients
Rice bran oil, for frying
4x 150 g eye fillet beef steaks
Butter, for frying
4 cups mushrooms, quartered
2 tbsp SIDS SMOKEY GARLIC SAUCE
2 cups chicken stock
3 cups water
1 cup instant polenta
1 tsp fresh thyme
¼ cup grated Parmesan cheese
Directions
In a large frypan, cook steaks for 4 minutes, turning every 15 seconds or so, until cooked to your liking. Set aside to rest and keep warm.
Cook mushrooms in butter for 5 minutes until soft and dark. Add 3 tbsp water and SIDS SMOKEY GARLIC SAUCE then reheat and thicken if necessary.
Meanwhile, bring stock and water to the boil in a saucepan. Slowly add polenta in a steady stream, stirring constantly, until mixture boils. Add thyme and reduce heat to low and stir for 5 minutes until polenta is soft and creamy then stir through Parmesan.
Serve polenta topped with steak and mushrooms.