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🍽️ Juicy Beef Fillet with Polenta and Brussels Sprouts

854 kcal · 30 min · 4 servings

Ingredients

• suppengrün
• 800 g beef fillet
• salt
• white pepper from the mill
• 1 tbsp clarified butter
• 125 ml dry red wine
• 125 ml beef broth (instant)
• 1 onion
• 1 tbsp oil
• 125 g cornmeal (polenta)
• 0.5 l chicken broth (instant)
• 50 g grated cheese (e.g. Gouda, Parmesan)
• 1 tbsp sliced almonds
• 600 g Brussels sprouts
• 2 tbsp grainy mustard
• 2 tsp honey
• 1 tsp dried or fresh thyme
• 2 tbsp breadcrumbs
• 20 g butter
• 125 ml whipping cream
• 1 tbsp cornstarch

Instructions

1. 1. Wash the mirepoix vegetables (e.g., carrots, celery, leek) and cut them into rough pieces.
2. 2. Place the vegetables in a baking dish without added fat.
3. 3. Preheat the oven to 225 degrees (convection: 200 degrees / gas: level 4).
4. 4. Roast the vegetables in the oven for about 10 minutes.
5. 5. Season the beef fillet generously with salt and pepper.
6. 6. Heat clarified butter in a pan.
7. 7. Sear the meat on all sides.
8. 8. Place the meat in the baking dish with the vegetables.
9. 9. Deglaze the pan drippings with red wine and broth.
10. 10. Pour the liquid over the meat.
11. 11. Reduce the oven temperature to 150 to 175 degrees (convection: 140 to 150 degrees / gas: level 1 to 2).
12. 12. Roast the fillet for 35 to 45 minutes.
13. 13. Peel the onion and cut it into small cubes.
14. 14. Heat oil in a pan.
15. 15. Sweat the onions until soft.
16. 16. Stir in semolina.
17. 17. Pour in some broth.
18. 18. Let the mixture swell for 10 minutes.
19. 19. Season with salt and pepper.
20. 20. Line a baking sheet with aluminum foil.
21. 21. Lightly grease it.
22. 22. Spread the semolina mixture 3 to 4 millimeters thick.
23. 23. Sprinkle with cheese.
24. 24. Set aside.
25. 25. Toast the almonds in a pan.
26. 26. Trim and wash the Brussels sprouts.
27. 27. Boil them in salted water for 12 to 15 minutes.
28. 28. Mix mustard, honey, thyme, and breadcrumbs.
29. 29. Season the mixture with salt and pepper.
30. 30. Spread this mixture over the beef fillet 15 minutes before the end of the cooking time.
31. 31. Turn the oven temperature up to 200 degrees.
32. 32. Drain the Brussels sprouts.
33. 33. Toss them in butter with the toasted almonds.
34. 34. Remove the baking dish from the oven.
35. 35. Slide the baking sheet with the polenta into the oven for 10 to 12 minutes.
36. 36. Keep the meat warm.
37. 37. Strain the sauce.
38. 38. Deglaze the pan drippings in the baking dish with a little water.
39. 39. Strain this broth through a sieve as well.
40. 40. Mix cream with cornstarch.
41. 41. Add the mixture to the sauce.
42. 42. Bring it to a brief boil.
43. 43. Season with salt and pepper.
44. 44. Cut half-moon shapes from the baked cheese polenta.
45. 45. Slice the meat.
46. 46. Serve everything together.

Nutrition per serving

• kcal: 854
• Protein: 68 g · Fett/Fat: 42 g · Carbs: 46 g