Preparation

• 1
  For the beef: make small incisions in the steak with a sharp knife and press the garlic and rosemary leaves into the gaps. Season with salt and pepper.
• 2
  Preheat the oven to 200C fan/gas 6.
• 3
  Heat 2 tablespoons olive oil in a casserole and brown the meat on all sides. Remove and set aside.
• 4
  Tip the celery and onion into the pan and cook until softened. Add the tomatoes and veal stock cook down until the volume of liquid has reduced by half.
• 5
  Return the beef to the pot cover with foil and place in the oven to cook for 20 minutes.
• 6
  For the polenta: make the polenta with milk according to the packet instructions. When it is cooked, stir in the butter and cheese and keep warm.
• 7
  For the black cabbage: blanch in a large pan of boiling, salted water for 6 minutes, and then drain well.
• 8
  Heat a little olive oil in a frying pan and fry the garlic clove and blanched cabbage until warmed through. Discard the garlic.
• 9
  To serve, carve the beef Divide the polenta plates and add a spoonful of cabbage to each. Top with the beef and spoon over the cooking juices.