Roast Beef, Wet Polenta & Vine Ripened Tomatoes
- 1/2 tbls salt
- 1.38 liters water, split into 460 ml amounts
- 1.5 kg sirloin, fat removed, sliced down the centre to create 2 loins
- 3 tbls tomato oil from sun-dried tomatoes
- 200 ml Selaks Merlot Cabernet
- 6 vine ripened tomatoes
- 1/2 tbls Horseradish sauce
- 1/2 cup mascarpone
- 1 lemon, zested
- 1/2 cup your favourite gravy
- 65 g butter, diced
- 50 g parmesan, pecorino or manchego cheese, grated
- Sea salt
- 2 tbls balsamic vinegar
- Handful of watercress or rocket
- 250 g medium polenta
• First, prepare the wet polenta by placing the polenta and 1/2 tablespoon salt into a mixing bowl over a double boiler. Pour in the first quantity of water, whisking vigorously to remove any lumps, then continue with the remaining two amounts until completely blended.
• Cover with tin foil, securing the edges and cook for one hour and 20 minutes, stirring with a spatula every 20 minutes so it doesn’t catch.
• In preparation, roast the tomatoes with sprinkled sea salt and
balsamic vinegar for ten minutes at 175 degrees C.
• Turn up the oven to 220 degrees C.
• Season the beef with sea salt and coat in the sundried tomato oil.
Heat a cast iron frypan, and sear the beef all over to seal.
• Transfer to a greased wire cookie rack placed over a tinfoil-lined
roasting tray and roast for 20 minutes, turning half way through
cooking and basting with the red wine.
• Remove the beef and place the slow roasted vine ripened tomatoes on
the roasting tray and heat until just hot.
• In a mixing bowl, whisk together the horseradish, mascarpone and
lemon zest. Whisk the butter and parmesan into the polenta.
• Slice the beef and spoon a mound of wet polenta over it on the plate. Place tomatoes next to the beef. Top with horseradish sauce mix and fresh watercress or rocket. Spoon the warmed gravy over the beef.