Quick & Easy

Beef fillet with gremolata and semi-dried tomato polenta

This five-star main course will wow any guests you serve it to.
beef fillet with gremolata and semi-dried tomato polenta
2
30M

Ingredients

Gremolata

Method

1.Preheat oven to 200°C/400°F. Line oven tray with baking paper. Lightly spray deep 19cm (8-inch) square cake pan.
2.Combine the water and stock in a large saucepan; bring to the boil. Gradually add polenta to liquid, stirring constantly. Reduce heat; cook, stirring constantly, over low heat, about 7 minutes or until polenta thickens. Stir tomato and cheese into polenta; season to taste. Spread mixture into pan to form a 15cm (6-inch) square, using corner as a guide. Cover; refrigerate about 1 hour or until polenta is firm.
3.To make the gremolata: Combine ingredients in small bowl.
4.Lightly spray heated grill plate (or grill or barbecue); cook beef until browned all over. Place on oven tray; cook, in oven, about 15 minutes (for medium) or until cooked as you like. Cover; stand 10 minutes, then slice thickly.
5.Meanwhile, turn polenta onto board; cut into four squares, cut each square diagonally into two triangles. Cook polenta triangles, in batches, in same heated pan, over medium heat, until browned lightly both sides.
6.To serve, top polenta with beef then gremolata; accompany with salad.

Drain the tomatoes on absorbent paper, pressing firmly to remove as much oil as possible. If you have a square 15cm (6-inch) cake pan or container, you can use that rather than the 19cm pan, however, we find that most people have the larger-sized pan rather than the smaller one. You could spread the polenta into a lightly oiled take-away container.

Note

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