Chargrilled beef sirloin with trevisano radicchio and polenta
by:
It is a very simple dish, based on Italian cooking at its best just a few brilliant flavors coming together on a plats. Try to buy sirloin that has been well hung and has a good marbling of fat through it to keep it moist. And remember to take the moat out of the fridge an hour before cooking.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
3 1/3 cups milk
18 tablespoons heavy cream
2/3 cup polenta
2 heads of trevisano radicchio
17 tablespoon extra virgin olive oil
4 sirloin steaks (each about 7 ounces sprig of rosemary, finely chopped)
salt and pepper
Nutrition Facts
Chargrilled beef sirloin with trevisano radicchio and polenta
Servings Per Recipe: 4
Amount per Serving
Calories: 1129
- Total Fat: 89.7 g
- Saturated Fat: 24.2 g
- Trans Fat: 0.4 g
- Cholesterol: 187.6 mg
- Sodium: 173.3 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 2.6 g
- Sugars: 10 g
- Protein: 51.3 g
preparation
1. Preheat the oven to 425°F.
2. In a large pan, bring the milk and cream to the boil. Whisk in the polenta and cook on high heat for about 5 minutes until it thickens. Turn down the heat and cook fer around 30 minutes, stirring every 5 minutes, until the polenta has the consistency of porridge.
3. While the polenta is cooking, heat a griddle pan. Cut each radicchio head lengthwise into quarters (or into halves if they are small), season with salt and pepper, brush with a little of the olive oil and fry until they color (about 4 to 5 minutes), turning them regularly. Take the radicchio out of the pan and put into a roasting tray. Turn the heat down under the griddle pan.
4. When the polenta is nearly cooked, season the meat, brush with a little more olive oil and sprinkle with the rosemary. Turn the heat up under the griddle pan and put the steaks en it. Cook for a couple of minutes on each side (depending en the thickness) for medium-rare meat; more if you prefer. Because you have brought the meat up to room temperature before cooking, it will cook very quickly — so keep an eye en it, to make sure it is cooked as you like it.
5. While the meat is cooking, put the radicchio into the even.
6. When the meat is just ready, quickly spoon the polenta onto warmed plates, arrange the radicchio alongside it and put the steak in the middle. Drizzle with the rest of the olive oil.
0
comments
Mommy_loves_to_cook
December 10, 2011