Roast Beef Fillet on Polenta
Ingredients
- Ingredients
- 1 kilogram ready to cook Beef fillet (in Austria beef lung)
- 150 grams carrots
- 150 grams Celery
- 150 grams Parsnips
- 150 grams Leeks
- 150 grams onions
- 200 grams Bacon
- vegetable oil (for cooking)
- 5 Juniper berries
- 2 bay leaves
- ½ tsp dried thyme
- 1 rosemary
- Red wine
- 3 Tbsps Sour cream
- salt
- freshly ground peppers
- lemon juice
- sugar
- 350 grams Polenta
Preparation steps
Rinse and trim the vegetables and cut into small pieces. Dice the bacon and fry in a little oil in a small roasting dish. Add the vegetables, crushed juniper berries, bay leaves, rosemary, and thyme. Push the vegetables to one side and brown the meat on all sides briefly. Arrange the vegetables around the meat and deglaze the pan with red wine. The meat should be covered by about half with the red wine (don't use a very large pan). Simmer over low heat for 30 minutes, until still pink inside. Turn the meat once during cooking and add more red wine if needed. If you want the fillet to be well done, then simmer for another 10 minutes. Remove the meat, wrap in aluminum foil and keep warm at 75°C (approximately 175°F) in the oven.
Reduce the liquid if necessary, then pour through a fine sieve. Thicken the sauce with sour cream and season with salt, pepper, lemon juice, and a little sugar.
Prepare the polenta according to package instructions. Remove the roast from the aluminum foil and sprinkle with coarsely ground pepper. Cut into slices and serve with along with the polenta on plates, drizzled with the sauce.
