Fillet of beef on mangetout with polenta roulade

Name: Fillet of beef on mangetout with polenta roulade
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g Spinach; 7-10 Tbsp Salt; 100 g Chestnuts (vacuum-packed); 400 ml Milk; 75 g Butter; 200 g Polenta (corn semolina); 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 100 g Goat cheese; 800 g Fillet of beef; 600 g Sweet peas; 7-10 Tbsp Sugar; 200 ml Beef stock (glass); 7-10 Tbsp Pink berries and chervil; 7-10 Tbsp Cling film

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g Spinach
7-10 Tbsp Salt
100 g Chestnuts (vacuum-packed)
400 ml Milk
75 g Butter
200 g Polenta (corn semolina)
7-10 Tbsp Pepper
4 TABLESPOONS Oil
100 g Goat cheese
800 g Fillet of beef
600 g Sweet peas
7-10 Tbsp Sugar
200 ml Beef stock (glass)
7-10 Tbsp Pink berries and chervil
7-10 Tbsp Cling film

Directions

1
Clean and wash the spinach, put it in boiling salted water and let it collapse. Pour into a sieve, drain well. Chestnuts finely chop. Bring milk and 50 g butter to the boil, stir in polenta and let it simmer for 2-3 minutes at low heat while stirring. Season to taste with salt and pepper. Spread the foil on the work surface (at least 30 x 25 cm). Coat with 2 tablespoons of oil.
2
Add the polenta and spread it out into a rectangle (27 x 24 cm). Spread spinach on top. Sprinkle chestnuts over it. Cut the goat cheese into cubes of approx. 1 x 1 cm. Spread the cheese in a line in the middle of the polenta. Roll up very carefully and press into a roll. Wash the fillet, dab dry. Heat 2 tablespoons of oil in a frying pan and fry the meat well all around. Season with salt and pepper. Place on the fat pan of the oven and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. After 15 minutes, place the polenta roll on the fat pan and warm it up. In the meantime, clean and wash the sugar snap peas and cut them into fine strips. Heat 25 butter in a frying pan, add sugar snap peas and steam for 6-8 minutes at low heat.
3
Wash the fillet, dab dry. Heat 2 tablespoons of oil in a frying pan and fry the meat well all around. Season with salt and pepper. Place on the fat pan of the oven and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. After 15 minutes, place the polenta roll on the fat pan and warm it up. In the meantime, clean and wash the sugar snap peas and cut them into fine strips. Heat 25 butter in a frying pan, add sugar snap peas and steam for 6-8 minutes at low heat. Season to taste with salt and sugar. Remove meat and roulade from the oven, let it rest for a while and cut it open. Heat the stock. Sprinkle sugar snap peas and fillet with stock. Arrange on a plate with a piece of polenta roulade. Garnish with pink berries and chervil
4
Season to taste with salt and sugar. Remove meat and roulade from the oven, let it rest for a while and cut it open. Heat the stock. Sprinkle sugar snap peas and fillet with stock. Arrange on a plate with a piece of polenta roulade. Garnish with pink berries and chervil