Method

• 1.
  Heat the olive oil and half the butter in a large frypan over medium-high heat.
• 2.
  Season the steaks with salt, then cook in batches for 3-4 minutes on each side, turning once (for medium rare). Cover and set aside to rest for 5 minutes.
• 3.
  Add the remaining butter to the frypan and reduce the heat to low. Add the eschalots and cook for about 1 minute until softened. Add the thyme, marsala and peppercorns. Simmer for about 2 minutes until slightly thickened.
• 4.
  Meanwhile, place the chicken stock in a saucepan with 1 cup (250ml) of water and bring to the boil. Reduce the heat to low, then slowly add the polenta and cook, stirring constantly, for about 5 minutes or until thick and creamy.
• 5.
  Remove from the heat and season with sea salt and freshly ground black pepper. To serve, place polenta and steak on plates and pour over sauce.