Australia’s National Beef Expo is one of the world’s great beef cattle events. The event is held every three years in Rockhampton, Queensland and attracts 10’s of thousands of visitors from all over the country and all over the world. The week long beef extravaganza showcases the premium world class beef we have here in Australia as well as live entertainment, celebrity chefs, cooking demonstrations and beef sampling.

So in honour of Australian Beef Week, as I wasn’t able to attend, we had a lovely piece of beef on Saturday night.

Serve 4

4 eye fillet steaks
1 1/2 cup fine polenta
5 cups water
1 cup milk
1/2 cup parmesan cheese, finely grated
3 tbsp butter
1/2 red cabbage, finely shredded
1/2 cup speck, diced
1/4 cup balsamic vinegar
1 tbsp sugar
1/4 cup flat leaf parsley, finely chopped
1/3 cup hazelnuts, roasted and roughly chopped
2 bunches broccolini
Olive oil
Salt and pepper

Madeira Jus
1 cup beef or veal stock
1 cup Madeira
2 bay leaves
1 clove of garlic, peeled and cut in half

Take your steak out of the fridge and rest it to get it up to room temperature.

In a large saucepan place milk and water. Place over a high heat, bring to boil then gradually add polenta, stirring constantly. Add a good tablespoon or so of salt and reduce to a simmer. Cook on low heat, stirring frequently for about 30 minutes. Keep checking as you may need to add more water.

While your polenta is simmering away, in another large saucepan, over medium heat, fry off your speck. Fry until crispy and fat has been rendered. Once crispy and golden add the shredded cabbage, stir fry for a few minutes and then add the balsamic and sugar, reduce heat and place a lid on. Let the cabbage wilt and cook down for a about 20 mins, stirring occasionally.

While your cabbage and polenta are cooking. In a small saucepan combine all jus ingredients and boil on a medium/high heat until reduced by two thirds, about 15 to 20 minutes.

Check on your polenta, when it is nearly cooked add your parmesan and butter, check seasoning. Mix through and set aside to keep warm. This is also a good time to check on your cabbage, it should now be ready. Remove from the heat and stir through parsley and hazelnuts. Leave to stay warm and ready for serving.

Rub your steak with some olive oil and salt and pepper. Heat a BBQ grill or griddle pan on the stove top, once screaming hot and place on your steaks. Now depending on the size of your steak, the cooking time will vary however for an average 200g eye fillet, 3 minutes on the first side and 2 minutes on the second side is generally enough for medium rare. The most important thing however is resting. Leave the meat to rest for at least 5 minutes before serving.

Once the steak has rested your are ready to serve.