Roast Beef Fillet on Polenta

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.