Next Previous
16 February 2018- BY Damian Clisby


500g beef fillet

1 tablespoon olive oil

1 carrot, diced

1 small onion, diced

2 sticks celery, diced

50g dried porcini

4 cloves

2 star anise

10 black peppercorns

500ml Merlot wine

300ml chicken stock



1 cup white polenta

2 cups milk

3 cups water

50g Parmesan,finely grated

50g butter, diced



200g mushrooms

1 teaspoon olive oil

25g butter

Few sprigs thyme

2 clove garlic, smashed



200g spinach leaves, washed

1 teaspoon olive oil

1/2 lemon, zested


1. Beef:

Season the beef fillet generously with salt and black pepper. Preheat a heavy base pan till smoking. Add olive oil to pan and sear the beef fillet quickly till nicely caramelised all over and remove from pan.

Using the same pan, sauté all the vegetables and spices. Deglaze with Merlot wine and chicken stock. Once this has come to the boil, place beef back in the pan. Simmer for 10 minutes, turning regularly.

Remove beef and rest in foil in a warm area of your kitchen. Strain your red wine sauce, discard all vegetables/spices and remove any of the oils that have risen to the surface. Place back on the heat and boil till it reaches desired consistency  (it should almost be thick enough to coat the back of a spoon)


2. Polenta:

Bring water and milk to the boil. Whisk in polenta and simmer for 30 minutes till soft and thick. Add butter and parmesan, season with salt and black pepper and cover till ready to serve


3.  Mushrooms

Heat oil, butter, thyme and garlic over medium heat. Add mushrooms and sauté for 4-5 minutes


4. Spinach

Bring a pot of well seasoned water to the boil. Stir in spinach  and cooked till just wilted. Strain and season with lemon zest and olive oil.

Plate-up and enjoy!

Featured product

Discover a selection of our best offers