Rosemary polenta with spinach, mushrooms and rump steaks

Ingredients for 2 servings:

• 2 beef steaks (rump steaks)
• 2 sprigs rosemary
• 575 ml vegetable broth
• 125 g polenta semolina
• 5 tbsp olive oil
• 2 shallots
• 125 g baby spinach
• 300 g mushrooms, brown
• 30 g pine nuts
• 4 tbsp balsamic vinegar, dark
• 1 pinch(s) of sugar
• some salt and pepper
• some oil for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours

Rinse the beef steaks and pat dry. Wash the rosemary and spin dry. Chop the needles very finely. Wash the spinach, spin dry, sort through, and remove the stalks. Peel and finely dice the shallots. Clean the mushrooms, peel off the skins if necessary, and quarter them. Roast the pine nuts in a dry pan, then immediately remove and let cool. Bring 500 ml of vegetable stock to a boil in a saucepan. Gradually whisk the polenta into the boiling stock. Stir in one direction only to avoid lumps. Cover the pan and let the polenta swell over medium heat for about 10 minutes, stirring occasionally. Finally, season generously with salt and pepper, stir in the chopped rosemary, and pour the polenta into a greased loaf pan and smooth the surface. Allow to cool, then cover the dish with cling film and refrigerate for at least 6 hours or overnight. Heat 1 tablespoon of oil in a pan. Fry the shallots and mushrooms over medium heat for about 5 minutes. Deglaze with 75 ml of vegetable stock and the balsamic vinegar, season with salt, pepper, and a pinch of sugar. Turn the polenta out of the dish and cut into slices about 2 cm thick. Heat 1 tablespoon of oil in a grill pan and fry the polenta slices in batches for about 3 minutes on each side. Then keep warm. In another pan, fry the sirloin steaks in a little oil for about 3 to 4 minutes on each side. Season with pepper and salt and let rest for a while. Bring the mushrooms back to a boil, stir in the spinach, and let them wilt slightly. Arrange the polenta and sirloin steaks on plates and top with the mushrooms. Sprinkle with the pine nuts and garnish with a little rosemary. Serve immediately.