Roast fillet of beef with cheesy polenta

Roast fillet of beef

Roasting a large fillet of beef for just two people, means you’ll have dinner sorted for the next few days – which is always a win and it’s minimal effort to start off with! This roast was lovely on Sunday for lunch but even better on Monday night when we had beef wraps with a coriander & lime dressing and then Wednesday we went with deli-styled sandwiches with thinly sliced roast beef. The rest was snacked on every time I took a deroute through the kitchen.

Roast Beef Fillet

  • Servings: 10-12
  • Difficulty: Easy
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Ingredients

  • 1.2 kg beef fillet
  • +-10 garlic cloves, slightly bruised
  • 2 tbsp cajun spice
  • 3 tbsp chicken stock (packs a bigger flavour punch, trust me)
  • 1 tbsp paprika
  • 1/2 cup of olive oil
  • 1/4 cup fresh chopped rosemary

Directions

  1. First preheat your oven to 220 Degrees Celsius.
  2. Add all the spices, olive oil, bruised garlic to an ovenproof baking dish. Mix and add the fillet. Coat the fillet with the rub (generously – almost creating a crust on the fillet).Spice rubRub the spices and oil all over the fillet of beef
  3. Place the fillet in the oven’s temperature has reached the 220 Degrees Celsius mark. Cook for 25 minutes (if you prefer medium-rare) but if it’s a longer/thinner fillet then only cook for 20mins. Baist the fillet, halfway through its cooking process, with its natural juices and the spice at the base of the dish.Baisting the fillet of beef halfway through
  4. Once cooked, place the fillet in a serving dish of your choice and cover with foil – allow to rest for at least 15mins and then carve as desired (against the grain preferably). Carving fillet of beef
  5. If you’d like for the sauce to be a bit thicker then I’d recommend you to add about 1/4 cup of the sauce to a small saucepan and bring to a simmer. Add 1 tbsp of All-Purpose flour and mix until a thick paste forms – add the remainder of the sauce and 1/2 a tsp brown sugar and allow to cook for 5mins or so and there’s your beef gravy!


Roast fillet of beef with cheesy polenta

I was in the mood to go with something simple… cheesy polenta to be exact. For us South Africans we’ll better know it as ‘pap’ – it’s white in color, not orange, and it’s also finer than polenta.

Cheesy Polenta

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

  • 1 3/4 cup of cornmeal (polenta)
  • 3 cups of water
  • 2 tsp salt
  • 1/2 tsp cayenne pepper
  • 200g grated cheese

Directions

    1. Bring 3 cups of water to a boil in a heavy large saucepan. Add the 2 teaspoons of salt and 1/2 tsp cayenne pepper. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the grated cheese, and stir until combined.

cheesy polenta cornmeal


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