Ingredients
MUSHROOMS:--
1 cup of dried wild mushrooms soaked 2 hrs
3 tbsp butter
SIDS SALT & PEPPER to taste
½ cup chicken stock
SOFT POLENTA:--
1½ cups milk
1 cup water
2 tbsp butter
1½ tsp salt
½ cup instant polenta
¼ cup pecorino, grated
BEEF FILLET:--
900 g beef fillet, sinew removed
3 tbsp rice bran oil
½ tsp SIDS CRAZY SALT
SIDS SALT & PEPPER to season
½ cup grated pecorino to serve
¼ cup flat leaf parsley leaves
Directions
MUSHROOMS: Drain mushrooms and discard water, then sauté in butter and SIDS SALT & PEPPER. Add stock and cook 20 minutes until mushrooms are soft and stock has reduced well. Set aside until ready for use.
POLENTA: In a heavy-based pan heat milk, water, butter and salt. When milk has reached boiling point, pour in polenta in a slow, steady stream, whisking continuously. Turn the heat to low and stir for 5 minutes using a wooden spoon. Stir in pecorino and serve immediately.
BEEF FILLET: Preheat oven to 210°C. Rub the fillet with oil and SIDS CRAZY SALT then sprinkle with SIDS SALT & PEPPER. Brown the beef in a hot pan then roast in oven until cooked medium-rare. Rest the beef in a warm place for 15 minutes, then slice into 12 even pieces.
Reheat mushrooms, add parsley and serve with the polenta and grated pecorino.
