Recipe: Beef Fillet with Gremolata and Semi-dried Tomato Polenta

INGREDIENTS:

1 ½ cups water

1 ½ cups vegetable stock

¾ cup polenta

1/3 cup semi-dried tomatoes, chopped coarsely

2 tbsp finely grated parmesan cheese

500g piece beef-eye fillet gremolata

½ cup coarsely chopped fresh flat- leaf parsley

¼ cup lemon juice

1 tbsp finely grated lemon rind

1 clove garlic, crushed

 

 

PROCEDURE:

1. Lightly oil 23-square-centimeter cake pan.

 

2. Combine the water and stock in large saucepan; bring to a boil. Gradually add polenta to liquid, stirring constantly. Reduce heat. Cook, stirring constantly, about 10 minutes or until polenta thickens. Stir in tomato and cheese; spread polenta into pan. Cover. Refrigerate for about 1 hour or until firm.

 

3. Cook beef in heated lightly-oiled large frying pan until browned all over and cooked as desired. Cover for 10 minutes, then slice thickly.

 

4. Turn polenta onto board; cut into four squares, cut each square into two triangles. Cook polenta triangle in pan, in batches, until browned lightly on both sides.

 

5. Meanwhile, make gremolata.

 

6. Divide polenta among serving plates; top with beef then gremolata. Combine ingredients in small bowl.