Instructions

1. 1

   For the polenta chips, in a large pan bring the vegetable stock to the boil and slowly add in the polenta whilst whisking - the polenta will thicken very quickly so keep stirring to stop it from catching. Season the polenta and stir in the parmesan.

   
   

2. 2

   Transfer to a lightly oiled tray and spread out as quickly as possible, place an oiled piece of parchment on top and press lightly with another tray to ensure an even surface. Chill in the fridge for 4-6 hours.

   
   

3. 3

   Preheat the oven to 180°C/gas mark 4. Roast the chicken wings until coloured all over, turning the wings over occasionally as they cook.

   
   

4. 4

   Remove the wings from the oven, drain off all of the fat and reserve the fat for later use.

   
   

5. 5

   Deglaze the roasting tray with sherry vinegar and the Madeira before adding to the chicken wings and beef stock in a large pan. Bring the pan to the boil and reduce to the consistency of a sauce. Strain through a muslin cloth before adding in the fat from the chicken wings.

   
   

6. 6

   Turn down to a simmer and avoid stirring too much or the fat will emulsify into the sauce.

   
   

7. 7

   Slice the rib-eye into 4 even steaks. Season well and rub with a little oil on both sides. Colour each steak in a very hot griddle pan, turning twice on each side to achieve a criss-cross pattern on the meat.

   
   

8. 8

   Transfer the steaks to a preheated oven set to 200°C/gas mark 5 and cook each steak through (to the diners preference). Add a sprinkling of fresh thyme to the cooked steaks and allow to rest.

   
   

9. 9

   Before serving, cut the polenta into 1.5cm by 10cm chips and deep fry until crispy and golden.

   
   

10. 10

    Serve each plate with a generous portion of polenta chips, a steak and sauce. Garnish with slow-roasted vine tomatoes if you so wish.