Rib-eye of beef with polenta chips

Not yet rated

This classic rib-eye steak recipe from Robert Thompson is served with chips - of the polenta variety. The sauce requires a bit of time but it will make this rib-eye steak recipe one to remember. The roasted vine tomatoes used as a garnish by Robert are not included in the recipe, but can be achieved by slowly roasting at 100°C for an hour.

First published in 2015




Rib eye

Polenta chips


  • 2.5l beef stock
  • 1.5kg chicken wings
  • 300ml of Madeira
  • 30ml of sherry vinegar



  • Deep fat fryer
  • Muslin cloth


Polenta chips are simple, but require a long setting time so that they hold their shape when fried. Use a large pan to bring the vegetable stock to the boil and slowly add in the polenta whilst whisking
  • 300g of polenta
  • 1.5l vegetable stock
The polenta will thicken very quickly so keep stirring to stop it from catching. Season the polenta and stir in the parmesan
Transfer the polenta to a lightly oiled tray and spread out as quickly as possible, then place an oiled piece of parchment on top and press lightly with another tray to ensure an even surface. Chill in the fridge for 4-6 hours
  • olive oil
Preheat the oven to 180°C/gas mark 4. Roast the chicken wings until golden all over, turning the wings over occasionally as they cook
Remove the wings from the oven, drain off all of the fat and reserve the fat for later use
Deglaze the roasting tray with sherry vinegar and the Madeira, and add this with the chicken wings and beef stock into a large pan. Bring the stock to a simmer, and reduce a consistency that coats the back of a wooden spoon. Strain through a muslin cloth before adding in the fat from the chicken wings
  • 30ml of sherry vinegar
  • 2.5l beef stock
  • 300ml of Madeira
Return the strained sauce to the pan and turn down to a simmer. Avoid stirring too much or the fat will emulsify into the sauce
Slice the rib-eye into 4 even steaks. Season well and rub with a little oil on both sides. Colour each steak in a very hot griddle pan, turning twice on each side to achieve a criss-cross pattern on the meat
Transfer the steaks to a preheated oven set to 200°C/gas mark 6 and cook each steak through (to the diners preference). Add a sprinkling of fresh thyme to the cooked steaks and allow to rest
Before serving, cut the polenta into 1.5cm by 10cm chips and deep fry until crispy and golden
Serve each plate with a generous portion of polenta chips, a steak and the reduced sauce. Garnish with slow-roasted vine tomatoes if you wish
First published in 2015

Robert Thompson's cooking is full of character and classical skill.

Get in touch

Please sign in or register to send a comment to Great British Chefs.