Beef bites with porcini mushrooms and polenta

Ingredients

For 1 serving

• Beef stew meat150 g
• Porcini mushrooms150 g
• Polenta (cornmeal)55 g
• Shallot20 g
• Beef broth200 ml
• Parsley5 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Thyme1 g
• Red wine50 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: September – November

Method

1. Peel and finely chop the shallot. Clean the porcini by scraping the soil off the stalks with a small knife and wiping them with a damp cloth, without putting them under the tap, which would make them soggy; then slice them.
2. Heat the oil in a casserole over medium-high heat and brown the beef with the shallot for 5 minutes, until the meat is golden on all sides.
3. Deglaze with the red wine and let it bubble for 2 minutes, then add the beef stock, season with salt, cover and cook over low heat for 35 minutes.
4. Add the porcini, the crushed garlic and the thyme and cook uncovered for another 10 minutes, until the mushrooms are soft and the juices have reduced; season with pepper.
5. Meanwhile bring about four times the polenta's weight of water to the boil in a small pan, salt it, pour in the polenta in a thin stream while whisking and cook over low heat, stirring, for 10 minutes if it is quick-cook, until it pulls away from the sides; traditional polenta needs about 40 minutes, so put it on together with the meat.
6. Remove the garlic, finish the meat with chopped parsley and serve it on the polenta.