1 tbsp olive oil
1 tbsp rosemary leaves, coarsely chopped
4 thyme sprigs, leaves picked
1 garlic clove, crushed
4 (about 150g each) beef fillet steaks
8 prosciutto slices
1 cup dry red wine
1 litre chicken stock
1 cup polenta
½ cup pecorino, finely grated
½ cup mascarpone
2 bunches broccolini, ends trimmed
¼ cup slivered almonds, toasted
Combine oil, rosemary, thyme and garlic in a large bowl. Add beef steaks and toss to combine. Season with salt and freshly ground black pepper.
Wrap 2 slices of prosciutto around the side of each steak.
Heat a large frying pan over high heat. Add steaks and cook for 3 minutes on each side for medium or until cooked to your liking.
Transfer to a plate, cover with foil. Set aside for 5 minutes to rest.
Meanwhile, add red wine to the pan and place over high heat. Cook, stirring with a wooden spoon to lift any pan juices, for 5 minutes or until wine reduces to a syrupy consistency.
Place stock in a large saucepan over high heat. Bring to the boil. While constantly whisking, gradually pour in polenta. Reduce heat to medium-low. Cook, stirring constantly, for 5 minutes or until polenta boils and thickens. Remove from heat. Add pecorino and mascarpone, stir to combine. Season.
Cook broccolini in a large saucepan of boiling water for 2 minutes or until tender. Drain well. Add butter to the pan and place over high heat. Cook, stirring, until butter melts and becomes nutty brown. Return the broccolini with the almonds to the pan; toss to combine.
Divide polenta evenly among serving plates. Top with beef fillet and drizzle with red wine sauce. Serve immediately with broccolini.