Rib-Eye of Beef with Polenta Chips

by Robert Thompson

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 1 hour 20 minutes, plus 4-6 hours chilling time


1000g of rib-eye steak

olive oil

20g of fresh thyme, chopped



300g of polenta

1.5l vegetable stock

50g of Parmesan, grated



olive oil

2.5l beef stock

1.5kg chicken wings

300ml of Madeira

30ml of sherry vinegar

16 vine tomatoes, slow-roasted


1. 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

2. The polenta will thicken very quickly so keep stirring to stop it from catching. Season the polenta and stir in the parmesan

3. 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

4. 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

5. Remove the wings from the oven, drain off all of the fat and reserve the fat for later use

6. 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

7. 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

8. 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

9. 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

10. Before serving, cut the polenta into 1.5cm by 10cm chips and deep fry until crispy and golden

11. 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