Pepper steaks with roasted cherry tomato sauce

• 500g trussed cherry tomatoes
• 1 bunch spring onions, green ends trimmed, cut into wedges
• 1 garlic clove, thinly sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon brown sugar
• 1/4 cup small basil leaves
• 1 tablespoon crushed mixed pepper medley
• 4 (about 200g each) scotch fillet steaks
• 2 cups (500ml) Campbell's Real Stock Chicken
• 1 cup (170g) instant polenta
• 1/2 cup (40g) finely grated parmesan
• 1/2 cup (125ml) thin cream

Energy 3272kJ	Fat saturated 21.00g
Fat Total 45.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 37.00g	Dietary Fibre 5.00g
Protein 55.00g	Cholesterol 157.00mg
Sodium 789.03mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 160°C. Place tomatoes, onion and garlic on an oven tray. Drizzle with vinegar and oil and sprinkle with sugar. Season with salt and pepper. Bake in preheated oven for 20 minutes or until tomatoes collapse. Remove from oven and set aside for 10 minutes to rest. Sprinkle basil over and gently toss to combine.

2. Step 2

   Meanwhile, place the pepper on a plate. Gently roll the edge of each steak onto the pepper to coat. Season with salt and pepper. Heat a frying pan on high. Add the steaks and cook for 2-3 minutes each side for medium, or until cooked to your liking. Remove from heat and cover with foil. Set aside for 5 minutes to rest.

3. Step 3

   Place the stock in a medium saucepan over high heat and bring to the boil. Reduce heat to medium. While continually whisking, gradually add the polenta in a thin stream until incorporated. Cook, stirring, for 5 minutes or until polenta is tender and mixture thickens. Remove from heat and add the parmesan and cream. Stir to combine.

4. Step 4

   Spoon polenta among serving plates. Top with the steak. Spoon over tomatoes, onion and any juices. Serve immediately.