Roast sirloin of beef with grilled blue cheese polenta
- Bring the milk to the boil, then add the garlic and blue cheese. Rain in the semolina and polenta, whisking all the time. Whisk in the egg yolks, season and cook for 10 minutes. Pour into a clingfilm-lined Swiss roll tin and smooth with hands dipped in cold water. Place into the fridge to set, then cut into thick fingers or squares.
- Roll the sirloin through the parmesan oil, season and sear over a hot barbecue grill. Turn down the heat and cook until almost medium-rare (60C on temperature probe), then roll through the oregano and continue to cook until 65C is reached. Rest for 15 minutes.
- Grill the polenta fingers, slice the beef and serve with chargrilled asparagus and vine-ripened tomatoes.