Rib-Eye Of Beef With Polenta Chips

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Great British Chefs

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Ingredients

1 kg of rib eye steak

20 g of fresh thyme, chopped

Bart salt

Bart pepper

olive oil

300 g of polenta

1.5l of Knorr Vegetable stock

50 g of Parmesan, grated

2.5l of Knorr Beef stock

1.5kg of chicken wings

300 ml of Madeira

30 ml of sherry vinegar

16 vine tomatoes, slow-roasted

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