Roast Beef, Polenta & Vine-ripened Tomatoes
WINE MATCH: Selaks Reserve Chardonnay For the perfect pairing, try serving alongside our Selaks Reserve Merlot Cabernet. With a bouquet of wild berries and a hint of spice, it displays flavours of ripe blackberry and plum with subtle oak. The finish is long and satisfying.
- 250g polenta
- ½ tbsp salt
- 1.38 litres water, split into 460ml amounts
- 1.5 kg sirloin, fat removed, sliced down the centre to create 2 loins
- 3 tbsp tomato oil from sun-dried tomatoes
- 150 ml Selaks Reserve Merlot Cabernet
- 6 vine ripened tomatoes, roasted over sea salt and dark balsamic vinegar for 10 minutes in a 175°C oven
- ½ tbsp horseradish sauce
- ½ cup mascarpone
- 1 lemon, zested
- 65g butter, diced
- 50g parmesan or pecorino, grated
- In the base of a double boiler, bring some water to a boil, reduce the heat, and keep the water at a simmer.
- In the top of the double boiler, place the polenta and ½ tbsp salt and 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 1 hour and 20 minutes, stirring with a spatula every 20 minutes.
- Preheat oven to 220°C. Season the beef with sea salt and coat in the sundried tomato oil. Heat a cast iron fry pan, 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 on the wire cookie rack 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.
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