This recipe is a great way of using up leftover short ribs. Seared veal sirloin steak is served with creamy polenta mixed with braised short rib and a caper and herb sauce.
I used leftover short rib from my Beef Fillet and Short Rib.
Veal Sirloin, Short Rib Polenta
For the Veal: 4 Veal Sirloin Steaks, Sea Salt, Black Pepper, 2tbsp Unsalted Butter, 2tbsp Groundnut Oil
For the Polenta: 100-200g Leftover Short Ribs (Shredded), 150g Coarse Cornmeal, 150ml Whole Milk, 600ml Water, 50g Unsalted Butter, 1tsp Sea Salt, 2tsp Cracked Black Pepper, 2tsp Fresh Thyme Leaves
For the Caper Sauce: 2tbsp Small Capers, 4tbsp Extra Virgin Olive Oil, Small Handful Chopped Basil, Parsley, Oregano and Chives, 1/2 Garlic Clove (Finely Chopped), 1/4tsp Sea Salt
1) First make the polenta. Place the milk and water in a heavy based saucepan and bring to the boil. Add the cornmeal whilst whisking and continue to stir until it begins to thicken. Turn the heat down and cook for a further 30-40 minutes, stirring occasionally, until the polenta is cooked. When cooked, stir in the butter, short rib and thyme and season to taste with sea salt and black pepper. Keep warm until ready to serve.
2) Meanwhile, season the veal sirloin steaks and sear in the groundnut oil in a smoking hot pan for around 3 minutes each side or until cooked to your liking. Just before they are ready, add the butter and baste the steaks well. Remove the steaks from the pan and allow to rest for at least 10 minutes.
3) Whilst the steaks are resting, prepare the sauce by combing all of the ingredients together in a small bowl.
4) Serve the steaks with the polenta and a good amount of caper sauce.