Seared Prime Aniseed and Beef |

Posted on

14 December 2015


BBC Good Food Show

Seared Prime Aniseed and Beef

Seared Prime Aniseed and Beef


750 g tournedos of beef
2 clove sliced garlic
20, leaves rosemary picked
20 slices bresoala
3 tbsp. olive oil
2 sticks, finely chopped celery
1 red onion, finely chopped
200 mls pasata tomatoes
1 pint dark veal stock
7 star aniseed
<strong>For the polenta</strong>
8 oz. butter
2 pts. milk
250 g instant polenta
250 grated parmesan
<strong>For the Black cabbage</strong>
2 heads, stems removed
5 Garlic cloves


  • For the beef: make small incisions in the steak with a sharp knife and press the garlic and rosemary leaves into the gaps. Season with salt and pepper.
  • Preheat the oven to 200C fan/gas 6.
  • Heat 2 tablespoons olive oil in a casserole and brown the meat on all sides. Remove and set aside.
  • Tip the celery and onion into the pan and cook until softened. Add the tomatoes and veal stock cook down until the volume of liquid has reduced by half.
  • Return the beef to the pot cover with foil and place in the oven to cook for 20 minutes.
  • For the polenta: make the polenta with milk according to the packet instructions. When it is cooked, stir in the butter and cheese and keep warm.
  • For the black cabbage: blanch in a large pan of boiling, salted water for 6 minutes, and then drain well.
  • Heat a little olive oil in a frying pan and fry the garlic clove and blanched cabbage until warmed through. Discard the garlic.
  • To serve, carve the beef Divide the polenta plates and add a spoonful of cabbage to each. Top with the beef and spoon over the cooking juices.
Cooks Note

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