Roasted fillet of beef with red-wine and mushroom jus and soft polenta

22 May


Roasted fillet of beef with red-wine and mushroom jus and soft polenta1kg fillet of beef, at room temperature
Olive oil
2 bunches of spinach, trimmed, washed and steamed until just wilted, to serve
red-wine and mushroom jus
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, finely chopped
300ml chicken or veal stock
300ml red-wine
30g butter
400g flat mushrooms, trimmed and sliced
2 cloves of garlic, crushed
1 teaspoon thyme leaves
Soft polenta
2 litres milk
1 onion, quartered
4 sprigs thyme
2 bay leaves
150g fine-grain polenta
For red-wine and mushroom jus, heat oil in a heavy-based saucepan, add onion and carrot and cook over very low heat until soft and lightly browned. Add stock and wine and simmer over medium heat until reduced by half. Strain.Heat butter in a frying pan and cook mushrooms, garlic and thyme over high heat until mushrooms are soft. Add strained sauce, bring to boil, simmer over medium heat for five minutes, then season to taste.For soft polenta, combine milk, onion, thyme and bay leaves in a heavy-based saucepan and slowly bring to the boil. Remove from heat and stand for 15 minutes for flavours to infuse. Strain, return milk to a clean saucepan, bring to the boil, add one teaspoon of salt and slowly whisk in polenta. Cook polenta over lowest heat, stirring regularly with a whisk, for about 30 minutes or until soft. Season to taste. The polenta should be soft and flowing. If it is too stiff, add some boiling water.

Meanwhile, trim beef of sinew and shiny membrane and fold over tail to make a compact shape. Tie beef with string at 3cm intervals and season with cracked black pepper. Heat oil in a flame-proof dish and quickly brown beef all over. Transfer to a 200oC oven and roast for 10 minutes per 500g, plus 10 minutes for rare-medium (30 minutes for 1kg). Rest in a warm place for 10 minutes.

To serve, spoon polenta into six warm bowls, top with spinach and a thick slice of beef and drizzle with red-wine and mushroom jus.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: