30 mins to 1 hour
By Matt Tebbutt
From Saturday Kitchen
For the griddled polenta
- 700ml/1¼ pint chicken stock
- 150g/5½oz fine polenta
- 200g/7oz Parmesan cheese
- 80g/3oz unsalted butter, plus extra for greasing
- dash olive oil
For the rare roast beef
- dash oil
- 400g/14oz beef fillet
For the spicy chilli, anchovy and rosemary dressing
- 1 red chilli, finely chopped
- 4 anchovies
- 2 garlic cloves, finely chopped
- 1 stick rosemary, leaves removed and finely chopped
- 2 tbsp olive oil
For the griddled polenta, put the stock into a large saucepan and bring to a simmer. Gradually add the polenta, whisking continuously for 5–10 minutes. Once thickened, whisk in the cheese and butter. Grease a roasting tin with butter and pour the polenta mixture in. Transfer to the fridge to set.
For the rare roast beef, preheat the oven to 220C/200C Fan/Gas 7. Put an ovenproof frying pan over a medium-high heat and once hot, add the oil. Season the fillet of beef generously and fry on all sides to seal, then roast the beef in the oven for 3–4 minutes. Remove and keep warm while you make the dressing and griddle the polenta.
For the spicy chilli, anchovy and rosemary dressing, place the chilli, anchovies, garlic, rosemary and oil into a small saucepan and gently heat through. Keep warm until ready to serve.
To serve, remove the polenta from the fridge and preheat a griddle pan over a medium-high heat. Cut the polenta into rectangles and griddle on the hot griddle pan until charred on each side.
Slice the rested beef and place onto a platter along with the polenta. Spoon the warm dressing over the top.