Chargrilled beef with polenta and olive salsa
Chargrilled beef with creamy polenta and olive salsa combines rich beef flavors with a tangy, vibrant topping and a comforting polenta base. This dish is simple yet elegant, perfect for family dinners or special occasions.
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup cornmeal3/4 cup grated parmesan cheese
4 beef fillets beef fillet
16 oz broccoli
1 cup olives
Chargrilled beef with polenta and olive salsa is a delightful and hearty dish that combines the rich flavors of beef fillets with the creamy texture of polenta, complemented by a tangy olive salsa. This recipe is perfect for a family dinner or a special occasion, offering a gourmet experience right at home.
Instructions:
1. In a large saucepan, bring 4 cups of water to a boil. Slowly whisk in the cornmeal to avoid lumps. Reduce the heat to low and simmer, stirring frequently, until the mixture thickens, about 20-25 minutes.
2. Once the polenta is thick and creamy, stir in the grated parmesan cheese until fully melted and incorporated. Keep warm.
1. While the polenta is cooking, chop the olives finely and place them in a bowl. Add a drizzle of olive oil if you like for extra richness. Set aside.
1. Bring a large pot of water to a boil and add a pinch of salt.
2. Cut the broccoli into florets and blanch them in the boiling water for 4 minutes. Drain and set aside.
1. Pat the beef fillets dry with a paper towel. Season both sides generously with salt and freshly ground black pepper.
1. Preheat a grill or grill pan over medium-high heat.
2. Once the grill is hot, place the beef fillets on it and cook for about 4-5 minutes per side for medium-rare, or adjust the timing according to your preferred doneness.
3. Remove the beef from the grill and let it rest for 5 minutes to allow the juices to redistribute.
1. Spoon a portion of creamy parmesan polenta onto each plate.
2. Place a beef fillet on top of the polenta.
3. Arrange a handful of cooked broccoli florets beside the beef.
4. Spoon the olive salsa over the top of the beef fillets to add a vibrant and tangy finish.
1. Optionally, garnish with fresh herbs like parsley or basil.
2. Serve immediately and enjoy your delicious chargrilled beef with creamy polenta and tangy olive salsa!
Chargrilled beef with polenta and olive salsa is a versatile and satisfying meal that brings a touch of elegance to your table. With the right techniques and attention to detail, this dish can showcase the beautiful balance of flavors and textures, making it a memorable dining experience for you and your guests.
Chargrilled beef with polenta and olive salsa FAQ:
For medium-rare beef fillets, cook them on a hot grill for about 4-5 minutes per side. Adjust the time if you prefer a different level of doneness.
Yes, you can substitute Parmesan with other hard cheeses like Pecorino Romano or Grana Padano for a different flavor, but ensure they melt well.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
A grill or grill pan of medium-high heat is best for cooking your beef fillets. Ensure it’s large enough to accommodate all fillets without overcrowding.
If you don’t have olives, you can substitute with capers or chopped artichokes for a different flavor, though the taste will vary.
Cooking Tips:
- Ensure your beef fillets are at room temperature before grilling for even cooking.
- Use a meat thermometer to check the internal temperature of the beef to achieve your desired doneness.
- Stir the cornmeal constantly while cooking the polenta to prevent it from clumping.
- Choose a mix of green and black olives for the salsa to add complexity to the flavor.
- Steam or blanch the broccoli just until tender to maintain its vibrant color and nutrients.
Nutrition Facts
4 ServingsCalories 640kcal
Protein 60g
Carbohydrates 44g
Fiber 5g
Sugar 2.24g
Fat 24g
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