Juicy Beef Strips in Herb Sauce on Crispy Baked Polenta

Bring salted water to a boil in a pot. While stirring, slowly pour in the cornmeal. Cook over low heat according to the instructions (usually 2–5 minutes), until it thickens. Spread the hot polenta over a baking sheet in a 1.5 cm thick layer and let it cool and set completely.

Cut the cooled polenta into rectangles. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C for about 15–20 minutes, until crispy.

Season the beef strips with pepper and sweet paprika. Heat olive oil in a large pan and quickly sear the meat over high heat (about 3 minutes) until browned. Remove the meat from the pan.

Add the mushrooms and bell pepper to the same pan. Sauté for 5 minutes, until the vegetables release their water and lightly brown. Add the garlic and thyme and sauté for another 1 minute.

Pour in the beef stock and scrape the bottom of the pan with a spoon to release all the flavors. Cook for 3–4 minutes, until the liquid reduces by half.

Return the beef strips to the pan, heat through briefly, and add more salt if needed.

Place the baked polenta on a plate, then arrange the beef strips with vegetables and sauce over it.