Simmered beef medallions with crispy polenta slices and Tête de Moine AOP cheese
Ingredients
- 1 package of express polenta
- 1,5 l of water
- 50 g of butter
- 1 kg of brisket
- 1 onion
- 1 carrot
- 1 celery stalk
- bay leaf
- 4 carnations
- 7,5 dl of red wine
- extra virgin olive oil
- salt and pepper to taste
- 12–14 rosettes planed of Tête de Moine AOP cheese
Preparation
Finely chop the onion, celery and carrot and sauté for a moment in a frying pan together with a drop of olive oil. Then add the meat and sauté well on both sides. Add the bay leaf, carnations and red wine. Let simmer for an hour on low heat, turn the meat over and simmer for another hour. Remove the herbs and strain the sauce.
Prepare the polenta by boiling salted water and adding the contents of the polenta package. When the polenta is ready, transfer it to a baking sheet and leave it to cool. Once it has cooled, cut the polenta slices with a mould ring and sauté them in a pan with butter.
Cut the simmered meat into slices, place each slice on top of a sautéed polenta slice and cook at 180 degrees for 10 minutes. Serve hot with sauce and Tête de Moine AOP rosettes.