Club steak with pepper-mustard cream, herb polenta and braised tomatoes

• 2 club steaks 500 g each
• Sunflower oil
• Salt, black pepper

For the herb polenta:
• 1 tbsp parsley, chopped
• 1 tbsp chives, chopped
• 1 tbsp onion, finely diced
• 1 knob of butter
• 100 g polenta semolina
• 100 ml vegetable stock
• 100 ml cream
• 1 tsp Parmesan, freshly grated
• Salt pepper
• 1 sheet of baking paper
• some olive oil

For the braised tomatoes:
• 4 vine tomatoes, about
plum-sized
• 4 tablespoons butter
• 1 teaspoon spice mixture of thyme,
Marjoram, paprika, rosemary and
Oregano in equal parts
• Salt pepper

For the pepper-mustard cream:
• 1 tbsp onions, finely diced
• some butter
• 150 ml cream
• 2 different types of pepper
of your choice
• Salt
• 1 tbsp crème fraîche
• 1 teaspoon medium-hot mustard
• 1 tsp honey

Take the steaks out of the fridge about 2 hours before grilling and brush them with a little oil. Bring the grill to a high temperature (about 350 °C). Grill the steaks for just 4 minutes on each side. Halfway through the cooking time, move them by 90 degrees and turn them once to create a perfect grill pattern. Then let the steaks cook for 8 minutes in a less hot area of ​​the grill for medium doneness. After grilling, season with salt and freshly ground pepper.

For the herb polenta, heat a knob of butter in a small saucepan and fry the onion cubes until translucent. Then add the chopped herbs and the polenta. Gradually pour in the cream and stock in small sips and allow to thicken again. When the liquid has been used up, season well and stir in the Parmesan. Spread the mixture evenly on a sheet of baking paper, about 1 cm thick, and allow to cool. Use a glass to cut out discs. Oil them well and grill over direct heat until crispy.

For the braised tomatoes, cut a lid off the top of the tomatoes and then hollow them out with a teaspoon. Season the inside with a little salt and pepper. Mix the soft butter with the spice mixture and fill the tomatoes in equal parts. Grill over indirect heat with the lid closed for 12 minutes at 250 °C.
For the pepper and mustard cream, fry the onion cubes in a little butter until translucent, pour in the cream and season with salt and freshly ground pepper. Stir in the crème fraiche, mustard and honey and season again.

FIRE&FOOD Issue 1-2020