Ingredients:
- 4 small eye beef fillets
- 3 quarters of a cup of dry red wine
- A third of a cup of red currant jelly
- 1 litre of chicken stock
- 1 and a half cups of polenta
- Half a cup of finely grated parmasin cheese
Method:
Heat a large oiled pan. Cook the steaks until browned on both sides and cooked as desired. Remove the steaks from pan and cover to keep them warm. Add the wine and jelly to the same pan. Cook, stirring until the sauce thickens slightly. Cover the sauce to keep it warm. Meanwhile, bring the stock to the boil in a large pan, add the polenta, simmer while stirring for about 5 minutes or until the polenta thickens and stir in cheese.
Serve beef with red wine sauce and the polenta.
Beef with red wine sauce and the polenta serves 4
