Recipe Category: Main Courses
Mushroom Beef with Soft Polenta
Roast beef fillet with red wine mushrooms over soft polenta.
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 200g mushrooms, sliced
- 1 red onion, cut into wedges
- 2 cloves garlic, crushed
- 1/2 bunch thyme
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 500-600g piece beef fillet, trimmed
- 50 g softened butter
- 1/2 cup red wine
- SOFT POLENTA
- 2 1/2 cups milk
- 1/2 cup instant polenta
- 1/2 teaspoon sea salt
- 50g butter
- 1/2 cup grated gruyère or parmesan cheese
- extra milk, if required
Combine mushrooms, onion, garlic and half the thyme in a roasting pan. Drizzle with oil and season. Place beef in the centre of the dish amongst the vegetables, spread with butter and season. Drizzle beef and vegetables with wine. Roast at 200°C for 30 minutes (for medium) and allow to rest covered for 10 minutes before carving. Serve on a bed of soft polenta with mushrooms and pan juices spooned on top. Garnish with thyme.
Combine milk, polenta and salt in a saucepan. Bring to the boil, stirring occasionally, and then simmer for 5 minutes until thickened. Allow to stand covered a further 5 minutes. Stir in butter and cheese until melted and add extra milk to adjust consistency.