Beef Recipes, Steak Recipes

Sharing Ribeye with Crispy Polenta, Gorgonzola Fonduta & Marsala Sauce

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This dish is one of the classics from the Trullo repertoire and its a classic for a reason, as it is outrageously opulent and incredibly delicious. The team love both cooking and serving it. Whist we often serve this with a T-Bone Steak, it works equally well here with a sharing ribeye. If you drink alcohol, for the love of God get a decent Barolo, Chianti or Montalcino!

Serves: 2

Cook time: 45 minutes

Ingredients

For the polenta

For the Marsala sauce

Method

First make the polenta:

  1. Pour the water into a large pan and add a pinch of salt and bring to the boil.
  2. Start pouring the polenta in a stream, whisking continually for the first 2-minutes.
  3. Turn the heat down to a simmer and cook for a further 40-minutes, stirring occasionally.
  4. Check for seasoning and adjust as necessary, then turn out onto a dish or tray with sides that come up at least 3cm. Leave to cool a little before transferring to the fridge to chill and firm up.
  5. Once chilled and firm, tear the polenta into large, bite-sized pieces and pat dry with kitchen towel.
  6. Heat your olive oil to 180°C, then, in batches, carefully fry your polenta pieces for about 4-minutes, until crispy and golden. Remove from the oil and place in a bowl lined with kitchen towel and season with salt.

For the Marsala sauce

  1. Add the Marsala to the suitably sized sauce and reduce for 1-minute. Then add the chicken stock and butter and reduce until the sauce has emulsified and is viscous.

To cook the ribeye

  1. Take the ribeye from the fridge and allow to come to room temperature.
  2. Season well with sea salt
  3. Set a cast iron skillet or frying pan over a medium heat and add a tablespoon of oil.
  4. Once the oil is hot, just at the point of smoking, lay the steak in the pan and cook on one side for 2-minutes, so a good crust can form. Then flip the steak and cook on the other side for 2-minutes.
  5. Reduce the heat to medium low and add a good spoon of butter to the pan. Once the butter is foaming, use a spoon to baste the steak. Keep flipping the steak and basting from time to time for a further 4-minutes.
  6. Remove the steak from the pan and place on a plate or tray to rest, pour over the butter from the pan. Rest for at least 10-minutes.
  7. Whilst the steak is resting, place the gorgonzola fonduta in a sauce pan and reheat over a very low heat until hot.
  8. Carve the steak and serve next to a pile of the crispy polenta, then drizzle the gorgonzola fonduta all over the polenta and spoon the Marsala sauce over the steak and prepare for a mind-blowing meal!

Order meat online

Tim Siadatan has become synonymous with affordable yet unforgettable Italian food in London. His first venture with business partner Jordan Frieda in 2010, was Trullo, positioned on an ordinary street in Islington, but serving Italian food that is anything but. Critical acclaim came thick and fast, and the menu which is informed by frequent trips to Italy, and pays homage to the seasons, is constantly evolving. In 2016 came Padella in Borough Market, wowing the hungry crowds with reasonably priced, but sensational, pasta. With Padella Shoreditch opening in 2020, and now a fabulous cookery book under his belt too, Tim’s culinary reach is impressive. All this and more from a young, unemployed lad who was plucked from obscurity to join Jamie Oliver’s original team at Fifteen back in 2002. Tim’s undeniable talent, ambition and pioneering spirit has enabled him to carve out a new and exciting niche in the London restaurant scene.

Instagram

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@swaledalebutchers
@swaledalebutchers
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Follow
We have all seen the videos. A chicken arrives. Five neat strokes of a knife. It falls apart as if by magic. That comes from thirty years at the block. Most of us do not have that. So here is a slightly more Radio 4 approach. A calm, sensible way to take a good chicken and break it down at home. Nothing flashy. Just understanding the joints, working with the bone, and giving each part the respect it deserves. When you do that, you open up a week (almost) of meals. Breasts cooked one way. Legs another. A carcass that becomes stock rather than waste. More on that to follow. The only things you truly need are a great chicken and a proper knife. Ours is a beautiful honsuki knife kindly supplied by @kitchenprovisions and it does the job expertly. Sharp. Balanced. Delightful. Watch along as @grylos talks it through.
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Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
@swaledalebutchers
@swaledalebutchers
•
Follow
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@swaledalebutchers
@swaledalebutchers
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@swaledalebutchers
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Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
@swaledalebutchers
@swaledalebutchers
•
Follow
Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
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@swaledalebutchers
@swaledalebutchers
•
Follow
Fancy a bit of a butcher’s tip? Or a hack, if you will. Well look no further. Here, @grylos, gets creative with a joint of boned and rolled beef rump, creating three, totally different meals, from the one piece of meat. A great example of some leftfield thinking and the perfect way to add a little variety into your weekly meal planning. Along the spectrum from raw to medium, your week could go a little something like this; tartare and toast lightly rubbed with garlic for lunch on Wednesday; steak night on Friday night, with chips, good red wine and a bowl of bearnaise; a roast dinner on Sunday. Bob’s your uncle, Fanny’s your aunt and a carnivorous and hugely satisfying week of eating is complete. All that from a single rolled rump of beef! A life hack if I ever saw one… Did you know that our rumps won 3 stars at the Great Taste Awards? 3-star rump, you can’t argue with that!
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@swaledalebutchers
@swaledalebutchers
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Follow
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Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
@swaledalebutchers
@swaledalebutchers
•
Follow
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
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