Fillet with Christmas Flavors with Polenta and Carrots

Preparation (about 65 min):

Bring the vegetable soup to the boil with a little oil and season with salt and pepper. Fold in the corn semolina, bring to a simmer and fold in the Parmesan. When it has set, brush on a baking sheet in about two and a half to three centimeters thick, cool and subsequently cut out stars.

Crush star anise, peppercorns, cinnamon stick, cardamom and cloves in a mortar. Briefly sear beef fillet in hot olive oil on all sides, brush with a tiny bit of honey on all sides and turn to the other side in the mortared aromatics. Place rosemary sprigs in a frying pan, place fillet on top and cook in a heated stove at 100 to 110 °C for about 18 to 20 minutes until pink to the point.

Sauté carrots briefly in hot olive oil* and pour in vegetable soup. Add a little brown sugar, cook until al dente and flavor with a little truffle oil. Roast the polenta in hot olive oil on both sides until golden.

Bring the veal stock to the boil, thicken slightly with a little potato starch and add the pomegranate seeds. Arrange sauce as a mirror on a plate. Cut the meat into slices, place on top and add the polenta and carrots.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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