Bring the milk to the boil and stir in the polenta. Cook for about 20-30 minutes at medium heat or in the oven and stir regularly. Season with butter, olive oil, finely grated Parmesan, salt and pepper and finely puree with a hand-held blender. The mixture should have a liquid consistency - add some milk or vegetable stock if necessary.
Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at a constant temperature of max. 75 °C in a bain-marie or water bath. Shake vigorously once more before serving.
Fry the sirloin hot on all sides and let it cook in the oven at 150 °C for 10-15 minutes until medium (core temperature: 55 - 59 °C).
Cut the fillet into slices and serve with hot polenta mousse and stewed tomatoes.
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