Name: Tournedos on a polenta croûtes with salsa verde
Yield: 4 servings
Cuisine: Bake
Ingredients: 600.00 g beef tournedos; 250.00 g maize meal fine polenta; 100.00 g parmesan cheese; 125.00 g butter unsalted; 150.00 ml stock beef; 75.00 ml sherry dry; salt and freshly ground black pepper; black pepper coarsely ground; sunflower oil for frying and greasing; 2.00 garlic cloves; fresh parsley; fresh basil or mint; 30.00 ml capers; 15.00 ml Dijon mustard; 15.00 ml vinegar white wine; 150.00 ml olive oil virgin

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Ingredients (16)

600.00 g	beef — tournedos
250.00 g	maize meal — fine polenta
100.00 g	parmesan cheese
125.00 g	butter — unsalted
150.00 ml	stock — beef
75.00 ml	sherry — dry
	salt and freshly ground black pepper
	black pepper — coarsely ground
	sunflower oil — for frying and greasing

SALSA VERDE

2.00	garlic — cloves
	fresh parsley
	fresh basil — or mint
30.00 ml	capers
15.00 ml	Dijon mustard
15.00 ml	vinegar — white wine
150.00 ml	olive oil — virgin

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Method:

PREPARATION
Remove steaks from fridge well ahead of time to allow them to return to room temperature.
Make the polenta at least one hour before cooking the steaks, following the packet instructions.
Lightly oil the baking sheets, and stir the cheese and half the butter into the polenta. Season well with salt and pepper. Pour mixture onto a baking sheet, about 1 cm thick, leave to cool and refrigerate. When cool and firmly set, use a pastry cutter slightly larger than tournedos to cut 4 rounds from the polenta.
1. For the salsa verde: place the garlic, parsley, basil, capers, mustard and vinegar in a food processor. Process until finely chopped and smooth; start adding oil and continue processing. Taste and adjust seasoning.
2. Preheat oven to 200 ºC. Heat one of the frying pans with 15 ml of oil and the remaining butter. Lightly season the polenta croûtes and fry for a minute or two. Transfer them to the baking sheets and bake for 10 minutes, turning halfway through cooking. (If croûtes still stick or break, return to the oven and continue cooking.)
3. Heat the other frying pan until very hot. Flatten the tournedos slightly with the heel of your hand and season with salt and extra black pepper. Cook over a high heat for 3 minutes on each side for rare, 4 minutes for medium. Transfer and keep warm.
4. Pour the stock and sherry into pan and deglaze, reducing the liquid to a syrupy consistency. Add remaining butter, a knob at a time, swirling the pan until it blends.
TO SERVE: Place a crisp polenta croûte on each of the warmed plates, top with a steak. Add any of the pan juices from cooked steaks to the sauce and spoon this over each steak before finishing off with a dollop of salsa verde on top.