Scotch fillet steaks with parmesan polenta and tomato salsa verde

Try this quick and easy scotch fillet steak recipe, served with creamy parmesan polenta and fresh tomato salsa verde.

Recipe «Scotch fillet steaks with parmesan polenta and tomato salsa verde» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 3 cups chicken stock, 1 1/2 cups polenta, 3/4 cup grated parmesan, 1/3 cup extra virgin olive oil, 4 Coles Australian Beef Scotch Fillet Steaks , 1 cup chopped basil, 3/4 cup chopped flat-leaf parsley, 1/3 cup chopped mint , 1 tbsp capers, chopped, 1 small garlic clove, crushed, 200g punnet Perino grape tomatoes, quartered, 1 tbsp white wine vinegar.

Ingredients:

• 3 cups chicken stock 
• 1 1/2 cups polenta 
• 3/4 cup grated parmesan 
• 1/3 cup extra virgin olive oil 
• 4 Coles Australian Beef Scotch Fillet Steaks 
• 1 cup chopped basil 
• 3/4 cup chopped flat-leaf parsley 
• 1/3 cup chopped mint 
• 1 tbsp capers, chopped 
• 1 small garlic clove, crushed 
• 200g punnet Perino grape tomatoes, quartered 
• 1 tbsp white wine vinegar 

Instructions

1. Bring the stock and 3 cups (750ml) water to a simmer in a large saucepan over medium-high heat. Gradually add polenta and cook, stirring, over medium-low heat for 5 mins or until just tender. Stir in the parmesan. Season with salt and pepper.
2. Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Season steaks with salt and pepper and cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest for 5 mins.
3. Meanwhile, place basil, parsley, mint, capers, garlic, tomato, vinegar and remaining oil in a bowl and stir to combine.
4. Divide polenta and steaks among serving plates. Top with the salsa verde to serve.