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Soft Polenta with Red Wine Roast Beef

Prep Time:

Cook Time:


4 Servings


600-800g Eye Fillet

1 and ½ Cups of Red Wine

1 tbsp cracked black pepper

3 tbsp of chopped rosemary

3 tbsp of lemon thyme

1 tbsp of juniper berries

soft polenta

1 litre hot water

2 cups of milk

1 and ¼ cups of polenta

Sea salt and pepper

60g butter

½ gup of grated parmesan


Trim the fillet of any fat or sinue. Place beef in a shallow dish with red wine and allow to mainate for 2 hours turning at least once. Drain and pat dry, combine pepper, rosemary, thyme and juniper berries and roll beef in the mixture to coat. Place in a baking dish and bake in a preheated 150 C oven for 45 minutes or until cooked to you liking.

To make the polenta, place water and milk in a heavy based saucepan over medium heat until liquid is simmering. Slowly pour polenta in and whisk to combine. Reduce the heat to as low as possible and cover. Stir occasionally so the polenta doesn’t stick to the bottom for about 20-25 min or till it thickens slightly.

To serve, place polenta on a plate and slice the beef and lay on top.  You can serve with some Asian greens for some added colour if you like.

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