BEEF TENDERLOINS WITH JUS

Gremolata and Parmesan Polenta

1
serves
1 m
PREP TIME
1 m
COOK TIME
1
INGREDIENTS

INGREDIENTS

  • 1.8kg beef tenderloin, trimmed
  • 20ml olive oil

Jus

  • 500ml water
  • 75g Knorr Gluten Free Beef Jus (115851)

Gremolata

  • 1 garlic clove, crushed
  • ½ bunch fresh flat-leaf parsley, chopped
  • 1 lemon, rind finely grated

Creamy Polenta

  • 2L water
  • 10g Knorr Liquid Concentrated Chicken Stock (159962)
  • 400g polenta
  • 80g butter
  • 200g parmesan cheese
  • Salt, to taste
  • 1g nutmeg, grated

METHOD

1.

Seal beef tenderloin in a hot pan and place in gastronome on top of mirepoix. Place in oven at 180°C and cook for 25 minutes or until medium rare. Remove tenderloin, cover with foil and rest for 25 minutes in a warm place

2.

Meanwhile heat water in a saucepan and whisk in Knorr Gluten Free Beef Jus. Bring to the boil and simmer for 5 minutes or until thickened

3.

To create the gremolata, combine all ingredients in a bowl

4.

For the polenta, bring water with Knorr Liquid Concentrated Chicken Stock to a boil. Pour polenta slowly into the boiling water, whisking constantly. Keep whisking and cook for about 10 minutes over low heat, until polenta thickens and there are no lumps. Stir butter into the polenta, take off the heat and add in the parmesan cheese. Stir until butter and parmesan have melted and everything is combined. Season to taste with salt and nutmeg, then cover polenta with a lid and rest for 2 to 3 minutes

5.

Serve sliced beef on polenta, sprinkled with gremolata and pour over jus

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