Vibrant Spain

Steak and polenta

Campo Viejo Christmas Recipes

This Christmas, why not shake things up the Campo Viejo way? A bottle of our most versatile wine, Tempranillo, is sure to be a hit amongst family and friends. And for a celebratory meal to match the wine’s distinct flavour, consider this cosy Christmas steak and polenta dish. Together with a glass of Tempranillo, it’s the perfect winter warmer.

Ingredients

  • 250g hanger steak
  • Olive oil
  • 100g polenta
  • 750ml milk
  • 75g butter
  • 30ml cream
  • 1 clove garlic
  • Salt and pepper, to taste

Method

For the polenta

  1. Bring the milk with butter, cream and a clove of garlic to a boil. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the water.
  2. Cook for 8 minutes stirring gently. Taste and season with salt and pepper.

For the steak

  1. Heat a tablespoon of olive oil in a large pan over high heat. Season steak with salt and pepper. When the pan is ready, add steak and cook for about 6 to 8 minutes for medium-rare.
  2. Transfer to a plate, cover loosely with foil and let rest, 5 to 10 minutes.
  3. Slice steak and serve with polenta and a glass of Tempranillo. Salud!