Grilled beef fillet with gorgonzola polenta and onion jam
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 6 oz fillet steaks | |
| 2 | Spanish onions | |
| 1 | teaspoon | Cassis |
| Red wine vinegar | ||
| Red wine | ||
| 2 | ounces | Butter |
| 1 | 375 gram pac polenta | |
| 750 | millilitres | Chicken stock |
| 750 | millilitres | Milk |
| 1 | ounce | Butter |
| 1 | Clove garlic; chopped | |
| 2 | Shallots; chopped | |
| 1 | Sprigs thyme | |
| 6 | ounces | Gorgonzola |
| 6 | fluid ounce | Lamb stock |
| 2 | Shallots | |
| Some sweated garlic | ||
Directions
Sweat the Spanish onions in the butter for about 40 minutes until browned and soft. Add a dash of red wine vinegar, some red wine, a drop of cassis to sweeten things up a little and some ordinary meat stock. Cook down until the liquid has almost disappeared. Remove from the heat and set aside.
Sauce: Add milk and stock to a pan and bring to the boil. Put 1oz butter into another pan with the shallots, thyme and garlic and sweat gently for about 2 minutes. Add 6floz red wine and 1tsp red wine vinegar with 6floz lamb stock. Allow to reduce.
Season the fillets with salt and pepper and place in a hot pan. The steaks should be put on fairly early due to their thickness.
Add the polenta to the stock and stir until it becomes thick. Turn the steaks. Add the gorgonzola to the polenta mix and stir until it has melted.
Take a nice portion of the polenta and place it on a dish. Take the steak and place it on top adding the onion jam to it, finally, work the sauce over the top of the steak.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.