Seared Italian Sirloin Steak

 

 This popular Northern Italian dish of simmering cornmeal is infused with the nutty taste of Parmesan cheese for an accompaniment that can take a stand to tender sirloin steak.  Enjoy steak night molto bene with a luscious demi-glace made from fresh red bell pepper.

 

1 Red Bell Pepper

1 Shallot

3 oz. Grape Tomatoes

2 Sirloin Steaks

4 fl. oz. Whole Milk

0.9 oz. Butter

½ cup Quick-Cooking Polenta

1½ oz. Grated Parmesan Cheese

1 tsp. Dried Oregano

4 Tbsp. Bonewerks Classic Veal Demi-Glace

 

Make the Ingredients

Rinse the fruit well and pat it dry. Red bell pepper should be stemmed, seeded, and sliced into 1/8" strips. Shallot, peeled, and halved Cut into tiny strips. Cut grape tomatoes in half. Clean the steaks, wipe them dry, and season with salt and pepper to taste.

 

Prepare the Polenta

Heat 1 1/2 cups water, 1/2 teaspoon salt, milk, and butter to a boil in a small saucepan. Simmer for 5 minutes, whisking constantly, until the polenta has formed. To avoid clumping, add the polenta in a steady stream instead of all them at once. Mix in the Parmesan cheese, taste, and season with salt to taste. Set aside, covered. To remove the polenta, whisk in 2 tablespoons of water just before plating. The consistency should be similar to that of smooth porridge.

 

Prepare the Steaks

Melt the butter in a medium saucepan over medium-high heat. Sauté for 4-6 minutes on each side, till a minimum internal temperature of 145 degrees is attained, in a heated pan with 2 tsp olive oil. Transfer the steaks to a plate to settle before returning the pan to medium-high heat. Don't be concerned if there are browned pieces on the bottom of the pan; they're incredibly tasty and will be integrated into the sauce.

 

To make the Red Pepper Demi-Glace, combine all of the ingredients in a mixing bowl.

Sauté for 4-5 minutes after adding 1 tsp olive oil, oregano, pepper, and shallot to pan. Mix in the demi-glace and 1/4 cup water to mix. Cook for an additional minutesminute, or until the sauce has thickened. Add the tomatoes, taste them, and add salt and pepper as needed.

 

Serve the Dish

Scoop polenta onto a plate and flatten it into a broad oval shape. Pour the red pepper demi-glace over the polenta. Arrange a steak on top and serve with the remaining Parmesan cheese and sauce.