Brosato Rosa of the Fillet of Beef with Rosemary Polenta

Season the beef fillet with salt and season with pepper, sear in olive oil on all sides. In the meantime, dice the soup vegetables and bring to a boil with thyme, rosemary, bay leaves and black peppercorns, together with the red wine and port. Reduce the liquid by 1/3, then filter out the vegetables using a fine sieve. Place the beef fillet in the resulting red wine stock and cook in a roasting pan with a lid (also: in a large saucepan covered with aluminum foil) at 120 °C in the stove for about 30 to 45 min.

Boil the poultry stock, add the polenta and simmer gently for about 30 min. Chop the rosemary, add it and mix it with the butter. Then season to taste with salt and freshly ground pepper.

For the sauce, add two finely chopped shallots to the red wine stock (about 250 ml) produced by boiling down the red wine and port and reduce further. Now add the lukewarm butter to the sauce to make a red wine butter. Season with salt.

Cut the meat into slices and arrange on plates with polenta and red wine butter.

Our tip: Use your favorite red wine for cooking!

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