Serves 10
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10 x 175g slices of beef round or rump
200ml extra virgin olive oil
8 brown onions, thinly sliced
10 cloves of garlic, peeled and thinly sliced
2 tbsp rosemary leaves
5 raddichio, washed and coarsely chopped
5 tbsp balsamic vinegar
5 tsp brown sugar
Green salad, to serve
Polenta
1.6 L milk
600g yellow polenta
320g (4 cups) finely grated parmesan
120g unsalted butter
METHOD
1 For polenta, bring milk and 1 litre of water to the boil in a large saucepan, season to taste with sea salt and freshly ground black pepper. Add polenta in a thin stream, whisking continuously. Reduce heat to low and cook, stirring continuously using a wooden spoon, for 30-40 minutes or until polenta is smooth and creamy, then stir in parmesan and butter.
2 Place slices of beef between two pieces of plastic and using a meat mallet pound to 1mm-thick.
3 Heat 2 tbsp olive oil in a large frying pan, add onion, garlic, rosemary and a pinch of sea salt and sauté gently over low heat until caramelised (about 10 minutes). Add raddichio to frying pan and sauté over medium-high heat until beginning to wilt, season to taste then set aside to cool to room temperature.
4 Lay flattened meat onto a clean work surface and season with sea salt and freshly ground black pepper. Divide caramelised onion and raddichio among beef and spread evenly over, roll up each piece and secure firmly with a toothpick.
5 Preheat oven to 180°C. Heat remaining olive oil in a heavy-based frying pan over medium-high heat, add beef involtini and sauté, turning occasionally for 4-5 minutes or until golden. Place into oven and cook for a further 4-5 minutes or until medium. Remove and place on a warm plate, then deglaze pan with balsamic vinegar, stir in sugar to dissolve. Season to taste with sea salt and freshly ground black pepper. Serve beef involtini over polenta with balsamic spooned over and a green salad.
Wine match What more could one want but a beautiful pinot with some beef. We reccommend the 2011 Eddystone Point Pinot Noir.
The Carousel thanks Eddystone Point Wines for this recipe
