Seared Beef Tornadoes

1. 1

   For the polenta: In a small saucepan over medium-high heat, bring the stock to a simmer.

2. 2

   Then reduce the heat to medium-low.

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   Next, slowly whisk in the cornmeal and continue whisking during the entire cooking process.

4. 4

   Cook until the liquid has been absorbed, 5 to 6 minutes.

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   Then add the cheese, again whisk, and then taste and season with salt and pepper.

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   Hold warm until serving.

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   For the beef: Heat a large saute pan over high heat until the verge of smoking, and then add the oil; reduce the heat to medium.

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   Sprinkle the steaks, both sides, with salt and pepper, and add to the oiled pan.

9. 9

   Sear the steaks on the first side for 2 minutes, then flip and repeat cooking for additional 2 minutes.

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    Once cooked, turn the heat off and add the butter and thyme.

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    Allow the butter to brown, turning or spooning the butter over the steaks during the process, for 1 minute.

12. 12

    Remove the steaks and allow to rest for 2 minutes.

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    Then portion the prepared polenta to the plates, top with seared tornadoes and then spoon over brown butter and serve.

No additional tips available.