I served this meal with grilled asparagus, baked tomatoes, broccoli and sour cream. I did spoon some of my ''apple cider dressing over the vegetables, just before serving ( recipe under dressings)

I bought this steak from our local butcher - Neat Meat- at ''The Landing'' in Remarkables Park.

I took some of this steak on a recent trip in a motor home. I seasoned it and fry it just like a normal steak. We ate it more to the rare side, it had a delicious intense flavour with great marbling for the flavour.

What is Wagyu and Bavette -

Wagyu - literally means Japanese cow. It has intense marbling and it produces a high percentage of oleaginous unsaturated fat. This meat is quality.

Bavette - A french cut. This bistro-style can be grilled, stir-fried, pan-fried or slow cooked. This fan shaped cut is the extension of the T-bone and porterhouse on the short loin.

Polenta - Polenta is the name of the dish, but it is made from yellow corn. The key is not to buy GMO corn. I was disappointed recently when I had a meal in an Italian restaurant to find the polenta chips I had ordered had been deep fried. You will never find a recipe on this blog that is deep fried. The thought of a cheap oil being boiled over and over again and then having your food dropped into it, talk about carcinogenic and causing cancer- EKK

Wagyu Bavette Steak with Thyme and Polenta Chips Recipe

Serves 2 - 3

Wagyu bavette or any other beef cut into this French style cut.

Olive oil

Fresh springs thyme

Sea salt / pepper

Polenta Chips - make the mixture early in the day to set.

1 cup instant yellow cornmeal (polenta)

1 cup stock - chicken or vegetable stock

1 cup water

1/4 cup grated parmesan cheese or any other melting cheese - this is an option

1tbsp butter

1/2 tsp salt - depending on how salty your stock is

Olive oil for brushing

Sour cream/ chives for dipping chips in - option

Method

Oven 200 c, oven tray with sides 25'' by 12 (my tray was bigger but that's ok, it is so thick it will only spread to where you want it), lined with plastic wrap, tin foil or grease-proof paper for the polenta.

1 - Brush over both sides of your steak olive oil and thyme, picking off most of the leaves and rubbing into the meat.

Leave for 1 hour or more in the fridge, but bring our 30 minutes before frying.

2 - Chips - Bring to boil in a pot the stock and water.

3 - Using a wooden spoon, pour slowly in the corn and mixing fast. Reduce the heat and stirring constantly for about 3 minutes, before it spits and it burns if it hits you. It should be really thick now.

4 - Stir in the cheese and butter and taste and season.

5 - Pour into your tray quickly, smooth the top and place in the fridge to go firm and cool.

6 - Now cut the polenta into chips. Brush with olive oil on both sides and sprinkle with sea salt. Bake for 20 - 40 minutes high up in the oven - during that time turn over your chips. Cook until crispy.

7 - Heat up a heavy fry pan or your barbecue and fry for about 8 - 10 minutes, turning halfway.

Rest for 10 minutes covered.

Serve with vegetables, I baked tomatoes and asparagus (out of my garden) on the same tray as the chips and also I cooked some broccoli. See photo's below.

Enjoy xx

Rub olive oil and thyme leaves over both sides.

Fry on high heat covered for up to about 10 minutes turning during this time. This is for med/rare.

Polenta chips ingredients

Bring stock and water to the boil and then slowly pour in the corn while stirring.

Once it thickens add the cheese and butter then pour and spread in lined tray. Place in the fridge.

Remove once cool and slice into chips and lay on the tray to bake. Brush with oil and season. I place 1/2 tomatos next to them to bake.

If you are using asparagus, ( I picked these today from my garden) bush with oil and season and then place on the grill just before serving.

This is a board for 2 or 3 for sharing. A sharing platter is a nice way to eat, it means you eat slowly and you just help yourself when you are ready. Gives you time to talk.

Enjoy xx