Enjoy this juicy steak with friends and family.
For the polenta: Combine the stock and water in a medium saucepan; bring to the boil, gradually whisk in the polenta. Continue to whisk and pour in the milk. Cook over a low heat, stirring occasionally, until the liquid is absorbed and the polenta is tender. Stir in the butter and season to taste with salt and pepper. Set aside and whisk occasionally.
Meanwhile for the pork, heat olive oil in a large frying pan over medium-high heat. Fry sage leaves until crisp and drain on kitchen paper. Season pork steaks with on both sides with salt and pepper. Place in frying pan and cook on one side only for 6 minutes. Turn and cook on the other side for a further 2 minutes. Remove to a plate without flipping (see note), cover loosely with foil and rest for 2 minutes. Add figs to pan, increase heat and add mustard and verjuice and bring to the boil. Add any juices from the resting pork plate.
While the pork rests, add the pancetta, garlic and pine nuts to a large frying pan with olive oil and cook, stirring, until the pancetta is golden and nuts are browned lightly. Add the cavalo nero and stock or water and cook, stirring, until wilted.
To serve, place a large scoop of polenta on each of 4 plates, place cavalo nero on the side, add pork and top with figs and sauce from pan.
It is important not to flip the steak when removing from the pan to rest as the juices will have risen to the top and the steak will dry out if flipped. If you prefer a “hint of pink” reduce cooking times accordingly.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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