Beef and Veal Medallions with Polenta Muffins and Vegetables
- For the polenta muffins, medallions, vegetables and pesto
- 4 slices Beef fillet (cut into 2-3 cm thick medallions)
- 4 Veal Medallions (cut into 1 cm thick medallions)
- 4 sprigs large rosemary
- cold pressed olive oil
- 2 bunches Basil
- 2 Tbsps grated, organic Lemon peel
- 1 garlic clove
- 3 Tbsps freshly grated Parmesan
- 3 Tbsps ground almonds
- freshly ground peppers
- 400 grams Polenta
- 2 Tbsps toasted Pine nuts
- 3 red and yellow Bell pepper
- 2 large, red onions
- 1 large zucchini
- lemons (juice)
- 1 Tbsp Caper
For the polenta muffins: Cook the polenta according to the package instructions. Stir in 1 tablespoon butter and the Parmesan cheese to taste. Season with pepper to taste.
Preheat a convection oven to 200°C (approximately 390°F). Line the muffin tin with paper liners. Fill with the polenta mixture. Sprinkle with the Parmesan. Bake until golden brown, about 15-20 minutes. Remove from oven and allow to cool for 3-4 hours. Before serving, peel the paper liners off the muffings.
For the medallions: Wrap the rosemary sprigs around the beef medallions and tie with kitchen twine.
For the vegetables: Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs, and cut into strips. Peel the onions and cut into thick wedges. Rinse the zucchini, cut in half lengthwise and slice.
Heat 3 tablespoons of the olive oil in a skillet. Add the bell peppers and cook briefly. Stir in the onions and zucchini, cover, and cook over medium heat for 5-6 minutes. Stir occasionally. Stir in the lemon juice, capers and pine nuts. Season with salt and pepper to taste.
For the pesto: Rinse the basil, shake dry, pluck leaves and coarsely chop. Place the basil, Parmesan, 200 ml (approximately 3/4 cup) olive oil, lemon peel, almonds and garlic in a food processor and puree until coarsely chopped. Season with salt and pepper to taste.
For the medallions: Heat a skillet or grill pan on the stove. Add the beef medallions and sear on both sides for 2-3 minutes. Remove and season with salt and pepper to taste. Drizzle each medallion with 1 tablespoon of the oil.
Sear the veal medallions in the same skillet until golden on both sides. Remove from heat, season with salt and pepper to taste, and drizzle with oil.
For serving: Arrange 1 beef medallion, 1 veal medallion, 1 polenta muffin and some of the vegetables on each plate. Top the meat with a dollop of pesto. Serve the muffin garnished with the basil and shaved Parmesan. Serve with lemon slices.