Bavette steak with Le Gruyère AOP polenta chips
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Danny Kingston serves up a simple bavette steak with luxurious 'Classic' Le Gruyère AOP polenta chips – the perfect meal for a Friday night in.
Ingredients
Method
1
First place the water into a wide saucepan with a good pinch of salt and place on the hob. Bring to the boil. Meanwhile, very lightly grease a baking tray, approximately 34cm by 25cm wide and a couple of centimetres deep
2
Once the water is bubbling, slowly empty the polenta into the pan, stirring all the while with a whisk. Take your time because in my experience, polenta has a tendency to go lumpy if you pour it in too quickly
3
Reduce to a low-medium heat and continue stirring through – here you may want to switch to a wooden spoon. Keep stirring for 5 minutes or so until it begins to thicken
4
Add the butter and stir through, which will loosen the polenta up a bit. Add the Gruyère cheese, again still stirring so that the cheese melts and incorporates into the polenta. Taste for seasoning, grinding in a good mix of salt and pepper
5
Working quickly, pour the polenta into the tray, giving it a good shake to distribute the ‘porridge’ evenly into the corners. If you want to go the extra mile you could smooth over the surface with a palette knife, but the polenta will start to set and become sticky, so you might not want to worry
6
Cover with a tea towel and leave in a cool part of the kitchen to set fully – this takes about 1–2 hours
7
Preheat your oven to 180°C/gas mark 4
8
Turn out the slab of polenta onto a chopping board. Cut into nice chunky chips and place them back onto another baking tray. Bake in the oven for 25–30 minutes, checking halfway through to turn the chips
9
When the chips are nearly ready, set a pan over a high heat. Oil the bavette steaks and season with salt and pepper. Sear the steaks for 2 minutes on each side, then allow to rest for a few minutes before slicing
10
Remove the chips from the oven and serve with the steak, a side salad and a glass of beer (especially if it’s a Friday night)
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Bavette steak with Le Gruyère AOP polenta chips
