Pink beef filet steak with asparagus and polenta slice

Recipe for Four People

Ingredients:

Beef Tenderloin:

• Approximately 1 kg organic beef tenderloin from Amtmann Farm

Gratinated Polenta:

• 1 liter milk
• 50 g butter
• 5 g salt
• 250 g cornmeal
• 70 g grated Parmesan cheese
• 50 ml olive oil
• 100 g yogurt
• Pepper to taste

Grilled Asparagus:

• Green asparagus
• 1 tablespoon butter
• 1 tablespoon sunflower oil
• 1 tablespoon chopped fresh herbs
• Salt to taste

Instructions:

Beef Tenderloin Steaks:

1. Preheat the oven to 70°C (fan setting). Wash the beef and pat it dry with paper towels. Cut into four steaks, each about 2–3 cm thick. Season with salt and pepper. Do not pound the meat!
2. Heat oil in a pan and sear the steaks on both sides for 3–4 minutes each for medium doneness. Place the steaks on a rack and transfer them to the preheated oven. Let them finish cooking for 5 to 10 minutes, depending on your preference.

Determining Steak Doneness:

• Rare: Soft and spongy texture
• Medium rare: Firm yet slightly springy
• Medium: Slightly elastic
• Well done: Firm to the touch

Gratinated Polenta:

1. Bring milk, a bit of olive oil, butter, and salt to a boil. Remove from heat and gradually add the cornmeal, stirring constantly. Cook on the hot plate for about 2 minutes, then let it rest for 15 minutes.
2. Brush a baking sheet with oil, spread the polenta on it, and let it cool. Cut out portions, spread with yogurt, sprinkle with Parmesan, and gratinate.

Grilled Asparagus:

1. Trim the ends of the asparagus and sauté in a pan with butter and sunflower oil for about 5 minutes. Sprinkle with fresh herbs and season with salt.

Enjoy your delicious meal!