Discover steak perfection with this beautiful fillet served on a bed of creamy polenta.


  • 1 tablespoon olive oil
  • 30g unsalted butter
  • 4 fillet steaks (about 180g each)
  • 2 eschalots, thinly sliced
  • 1 sprig fresh thyme, leaves picked
  • 1/2 cup (125ml) marsala wine
  • 2 teaspoons black peppercorns, lightly crushed
  • 1 cup (250ml) Massel chicken style liquid stock
  • 2/3 cup (110g) instant polenta*


  1. Heat the olive oil and half the butter in a large frypan over medium-high heat.
  2. Season the steaks with salt, then cook in batches for 3-4 minutes on each side, turning once (for medium rare). Cover and set aside to rest for 5 minutes.
  3. Add the remaining butter to the frypan and reduce the heat to low. Add the eschalots and cook for about 1 minute until softened. Add the thyme, marsala and peppercorns. Simmer for about 2 minutes until slightly thickened.
  4. Meanwhile, place the chicken stock in a saucepan with 1 cup (250ml) of water and bring to the boil. Reduce the heat to low, then slowly add the polenta and cook, stirring constantly, for about 5 minutes or until thick and creamy.
  5. Remove from the heat and season with sea salt and freshly ground black pepper. To serve, place polenta and steak on plates and pour over sauce.