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Ingredients
Serves 4
4 beef fillets (220 grs. / 8 oz) each)
For the Sauce:
300 cc (1 pint) heavy cream
100 grs (4 oz) blue cheese, finely chopped
50 cc (¼ cup) dry white wine
10 cc (1 tbl) brandy
Freshly ground black pepper
Accompaniment
100 grs (4 oz) polenta
500 cc (2 cups) chicken broth
Salt and pepper
Organic vegetables as desired (carrots, zucchini,
red and green peppers)
100 grs (4 oz) organic watercress
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Preparation:
For the Polenta:
Bring the broth to a boil. Gradually pour in the polenta in a stream, stirring constantly until cooked. Spread out onto a baking
sheet, 2 cm (1 in) thick. Once cool, slice into 5 x 5cm (2.5 x 2.5 in) squares and fry on both sides in butter.
Sear the beef on all sides in a very hot skillet. Season with salt and pepper, and transfer to a baking sheet. Finish meat to desired
degree of doneness in a medium-hot oven (180°C / 350°F).
For the sauce, place the white wine and cheese in a saucepan. Heat
and stir until the cheese is melted and the mixture is well-
blended. Add the brandy and reduce. Add the cream and cook through. Add salt and pepper to taste.
Slice the vegetables as desired and sauté in olive oil with butter.
Season with salt and pepper.
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Serving:
Place two slices of polenta on each plate. Top with vegetables and a fillet. Drizzle the sauce on top and arrange the watercress to
one side.
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