Juicy beef strips are added to a delicious and flavourful thick tomato, red wine & garlic sauce. Once all cooked together, this lusciousness is spooned over the creamiest, cheesiest polenta base, before being sprinkled with fresh fragrant basil leaves.
Beef Strips & Creamy Polenta
Beef Strips & Creamy Polenta
with Italian-style hard cheese & fresh basil
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Beef
- Beef Stock
- Creme Fraiche
- Free-Range Beef Strips
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- NOMU Italian Rub
- Onion
- Onions
- Polenta
- Red Wine
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
SEARED Beef
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the Beef dry with paper towel. When hot, sear the beef strips until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and ½ the NOMU rub. Remove from the pan, reserving any pan juices, and season.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-6 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost evaporated, 1-3 minutes. Add the beef stock, 150ml of boiling water, and the tomato passata. Simmer until slightly thickened, 8-10 minutes (stirring occasionally). In the final 2-3 minutes, add the browned beef strips, a sweetener (to taste), and seasoning.
CREAMY Polenta
Bring a pot with 400ml of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water if necessary.
STEAMY DREAMY DINNER!
Bowl up a generous helping of the creamy Polenta and spoon over the saucy beef. Sprinkle over the torn basil. Dig in, Chef!
SEARED Beef
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the Beef dry with paper towel. When hot, sear the beef strips until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. In the final 30 seconds, baste with a knob of butter and ½ the NOMU rub. Remove from the pan, reserving any pan juices, and season.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-6 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost evaporated, 1-3 minutes. Add the beef stock, 300ml of boiling water, and the tomato passata. Simmer until slightly thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the browned beef strips, a sweetener (to taste), and seasoning.
CREAMY Polenta
Bring a pot with 800ml of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water if necessary.
STEAMY DREAMY DINNER!
Bowl up a generous helping of the creamy Polenta and spoon over the saucy beef. Sprinkle over the torn basil. Dig in, Chef!
SEARED Beef
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the Beef dry with paper towel. When hot, sear the beef strips until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. In the final 30 seconds, baste with a knob of butter and ½ the NOMU rub. Remove from the pan, reserving any pan juices, and season.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-8 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost evaporated, 1-3 minutes. Add the beef stock, 450ml of boiling water, and the tomato passata. Simmer until slightly thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the browned beef strips, a sweetener (to taste), and seasoning.
CREAMY Polenta
Bring a pot with 1,2L of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water if necessary.
STEAMY DREAMY DINNER!
Bowl up a generous helping of the creamy Polenta and spoon over the saucy beef. Sprinkle over the torn basil. Dig in, Chef!
SEARED RUMP
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the Beef dry with paper towel. When hot, sear the beef strips until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. In the final 30 seconds, baste with a knob of butter and ½ the NOMU rub. Remove from the pan, reserving any pan juices, and season.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-8 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost evaporated, 1-3 minutes. Add the beef stock, 600ml of boiling water, and the tomato passata. Simmer until slightly thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the browned beef strips, a sweetener (to taste), and seasoning.
CREAMY Polenta
Bring a pot with 1,6L of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water if necessary.
STEAMY DREAMY DINNER!
Bowl up a generous helping of the creamy Polenta and spoon over the saucy beef. Sprinkle over the torn basil. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Beef Strips & Creamy Polenta?
The preparation time for Beef Strips & Creamy Polenta with Italian-style hard cheese & fresh basil is between 15 and 30 minutes.
What is the total time required to make Beef Strips & Creamy Polenta with Italian-style hard cheese & fresh basil?
The total time required to make Beef Strips & Creamy Polenta with Italian-style hard cheese & fresh basil is between 30 and 55 minutes.
How many servings does Beef Strips & Creamy Polenta provide?
4 servings
What are the main ingredients in Beef Strips & Creamy Polenta?
Beef, Beef Stock, Creme Fraiche, Free-Range Beef Strips, Fresh Basil, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Onions, Polenta, Red Wine, Tomato Passata
What is the nutritional information of Beef Strips & Creamy Polenta?
Calories: 780, Carbs: 83 grams, Fat: grams, Protein: 51.8 grams, Sugar: 13.3 grams, Salt: 504 grams
How do I prepare Beef Strips & Creamy Polenta?
SEARED BEEF: Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the beef dry with paper towel. When hot, sear the beef strips until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. In the final 30 seconds, baste with a knob of butter and ½ the NOMU rub. Remove from the pan, reserving any pan juices, and season. START THE SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-6 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost evaporated, 1-3 minutes. Add the beef stock, 300ml of boiling water, and the tomato passata. Simmer until slightly thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the browned beef strips, a sweetener (to taste), and seasoning. CREAMY POLENTA: Bring a pot with 800ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water if necessary. STEAMY DREAMY DINNER!: Bowl up a generous helping of the creamy polenta and spoon over the saucy beef. Sprinkle over the torn basil. Dig in, Chef!
What should be prepared from my kitchen to make Beef Strips & Creamy Polenta?
Beef, Beef Stock, Creme Fraiche, Free-Range Beef Strips, Fresh Basil, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Onions, Polenta, Red Wine, Tomato Passata
How many calories does Beef Strips & Creamy Polenta have?
780 calories
How much fat content does Beef Strips & Creamy Polenta have?
grams
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