I really enjoyed making this because it gave me a chance to play with my new Thermomix. There are a few different elements to this dish, and the bearnaise sauce really pulls everything together.

Add a lot of bearnaise to the CF version of this meal, and only a little bit to the non-CF version. You can also vary how much cheese goes on the polenta.

Ingredients

• 2 cloves of garlic
• 200g polenta
• 100g butter
• 2 tbs tarragon
• Parmesan cheese
• 2 portobello mushrooms
• 4 150g scotch fillet steaks
• Baby spinach, to serve

Bearnaise sauce ingredients (from the Thermomix Everyday Cooking book)

• 3 tbs tarragon
• 1 shallot, peeled
• 1/2 tsp whole peppercorns
• 2 tbsp white wine vinegar
• 3 egg yolks
• Sea salt, to taste
• 150 butter, cut into cubes and softened.

1. To make the polenta, chop the garlic in the Thermomix mixing bowl on speed 6 for 6 seconds. Scrape down the sides, then add a litre of water and heat for 7 minutes on Varoma, speed 3. Add the polenta and cook for a further 3 minutes on Varoma, speed 3. Add 50 g of butter and cook for 1 minute at speed 8. Pour the polenta into a flat rectangular dish and allow to cool (about half an hour).
2. To make the bearnaise sauce, place tarragon, shallot and peppercorns into the mixing bowl and chop on speed 8 for six seconds. Scrape down the side of the bowl. Insert the butterfly, then add all remaining ingredients and cook at 80C on speed 1 for 5 minutes.
3. Heat oven to 200C. Once polenta has cooled and set into a solid block, cut into thick slices and lay onto a baking tray.  Grate parmesan cheese over the polenta slices. If you are making some more cheesy than the others, separate them out in some way. Place mushrooms on the same tray, with the stems facing up. Fill each cup with a knob of butter. Bake for 20 minutes.
4. Cook the steaks on a frypan or grill to your liking.
5. Divide the polenta and mushrooms between four plates, add a steak and some baby spinach to each and serve with the bearnaise.