Eye Fillet With Soft Polenta

Brush oil over the steak, season well. Heat a large heavy based chargrill or frying pan over medium high heat. Cook for 3-4 mins on each side for medium or until cooked to your liking. Transfer steaks to a clean plate, cover loosely with foil and rest for 5 mins before serving.

Meanwhile to make the polenta, in a large saucepan bring the milk and 2 ½ cups (625ml) water to the boil. Reduce heat to medium. In a slow and steady stream pour in the polenta, whisking continuously. Reduce the heat to low. Cook, stirring for 3-4 minutes until thickened and smooth. Stir in the butter and parmesan. Season.

Divide the polenta and steak into serving plates. Serve with herbed crème fraiche, beans and carrots. Sprinkle with parsley.