What are the main ingredients in Fantastic Fillet & Polenta Fries?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Baking Paper, Cling Wrap, Paper Towel, Butter

What is the nutritional information of Fantastic Fillet & Polenta Fries?

Calories: 1017, Carbs: 75 grams, Fat: grams, Protein: 53.7 grams, Sugar: 10 grams, Salt: 269 grams

How do I prepare Fantastic Fillet & Polenta Fries?

POLENTA: PHASE TWO: Once the polenta has cooled, gently flip it out onto a chopping board. Using a sharp knife, slice the polenta into rectangular “fries”. Roll in the reserved, uncooked polenta until evenly coated. Return the pan, wiped down if necessary, to a high heat with 2-3cm of oil. When very hot, cook the fries, in batches, for 2-3 minutes until crispy, shifting as they colour. On completion, drain on some paper towel and season with salt. FILL-ET UP!: Place a pan over a high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 6-8 minutes in total until browned all over, shifting as they colour. Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices. SALAD: In a salad bowl, combine the diced tomato, the salad leaves, the peas, a drizzle of oil, and seasoning. POLENTA: PHASE ONE: Boil the kettle. Place 60ml of polenta in a shallow bowl and set aside for step 3. Line a flat dish with cling wrap or baking paper. Place a pot over a high heat, fill with 500ml of boiling water, and add ½ tsp of salt. Once bubbling, gradually whisk in the remaining polenta and stir until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly. When too thick to whisk, use a spoon. On completion, it should be thick and creamy. Remove from the heat and stir in a knob of butter, the grated cheese, and the crème fraîche until combined. Immediately pour into the lined dish and spread it out evenly in a single layer, 1.5-2cm thick. Gently press down with a spatula to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes. SAGE BUTTER: When the polenta has cooled for 10 minutes, place a deep pan over a medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the rinsed sage leaves for 1 minute per side until crispy (to make this easier, use tongs if you have them!) On completion, allow the sage to drain on some paper towel. Remove the sage-infused butter from the pan, and set aside for serving. YUM!: Plate up the fillet slices. Drizzle over the sage butter and sprinkle over the crispy sage leaves. Side with the polenta fries and the salad. Dip the fries in any remaining sage butter.

What should be prepared from my kitchen to make Fantastic Fillet & Polenta Fries?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Baking Paper, Cling Wrap, Paper Towel, Butter

Fantastic Fillet & Polenta Fries

Name: Fantastic Fillet & Polenta Fries
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Baking Paper; Cling Wrap; Paper Towel; Butter

Succulent beef fillet slices are drizzled with a dreamy sage butter sauce and sided with a vibrant fresh salad. Perfectly paired with crunchy homemade polenta fries; expect a divine crispy exterior with a creamy and super cheesy interior!

Fantastic Fillet & Polenta Fries

with sage butter & a fresh salad

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Beef
Creme Fraiche
Free-range Beef Fillet
Fresh Sage
Italian-style Hard Cheese
Peas
Polenta
Salad Leaves
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Baking Paper
Cling Wrap
Paper Towel
Butter

Photo of Fantastic Fillet & Polenta Fries

Serves 1

POLENTA: PHASE ONE
Boil the kettle. Place 30ml of polenta in a shallow bowl and set aside for step 3. Line a flat dish with cling wrap or baking paper. Place a pot over a high heat, fill with 250ml of boiling water, and add ½ tsp of salt. Once bubbling, gradually whisk in the remaining polenta and stir until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly. When too thick to whisk, use a spoon. On completion, it should be thick and creamy. Remove from the heat and stir in a knob of butter, the grated cheese, and the crème fraîche until combined. Immediately pour into the lined dish and spread it out evenly in a single layer, 1.5-2cm thick. Gently press down with a spatula to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.
SAGE BUTTER
When the polenta has cooled for 10 minutes, place a deep pan over a medium-high heat with a drizzle of oil and 30g of butter. Once foaming, fry the rinsed sage leaves for 1 minute per side until crispy (to make this easier, use tongs if you have them!) On completion, allow the sage to drain on some paper towel. Remove the sage-infused butter from the pan, and set aside for serving.
POLENTA: PHASE TWO
Once the polenta has cooled, gently flip it out onto a chopping board. Using a sharp knife, slice the polenta into rectangular “fries”. Roll in the reserved, uncooked polenta until evenly coated. Return the pan, wiped down if necessary, to a high heat with 2-3cm of oil. When very hot, cook the fries, in batches, for 2-3 minutes until crispy, shifting as they colour. On completion, drain on some paper towel and season with salt.
FILL-ET UP!
Place a pan over a high heat. Rub some oil into the fillet until well coated. When the pan is hot, sear the fillet for about 6-8 minutes in total until browned all over, shifting as it colours. Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices.
SALAD
In a salad bowl, combine the diced tomato, the salad leaves, the peas, a drizzle of oil, and seasoning.
YUM!
Plate up the fillet slices. Drizzle over the sage butter and sprinkle over the crispy sage leaves. Side with the polenta fries and the salad. Dip the fries in any remaining sage butter.

Polenta - 100ml
Italian-style Hard Cheese - 25g
Crème Fraîche - 65ml
Fresh Sage - 4g
Free-range Beef Fillet - 150g
Tomato - 1
Salad Leaves - 20g
Peas - 50g

Download the Recipe

Serves 2

POLENTA: PHASE ONE
Boil the kettle. Place 60ml of polenta in a shallow bowl and set aside for step 3. Line a flat dish with cling wrap or baking paper. Place a pot over a high heat, fill with 500ml of boiling water, and add ½ tsp of salt. Once bubbling, gradually whisk in the remaining polenta and stir until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly. When too thick to whisk, use a spoon. On completion, it should be thick and creamy. Remove from the heat and stir in a knob of butter, the grated cheese, and the crème fraîche until combined. Immediately pour into the lined dish and spread it out evenly in a single layer, 1.5-2cm thick. Gently press down with a spatula to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.
SAGE BUTTER
When the polenta has cooled for 10 minutes, place a deep pan over a medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the rinsed sage leaves for 1 minute per side until crispy (to make this easier, use tongs if you have them!) On completion, allow the sage to drain on some paper towel. Remove the sage-infused butter from the pan, and set aside for serving.
POLENTA: PHASE TWO
Once the polenta has cooled, gently flip it out onto a chopping board. Using a sharp knife, slice the polenta into rectangular “fries”. Roll in the reserved, uncooked polenta until evenly coated. Return the pan, wiped down if necessary, to a high heat with 2-3cm of oil. When very hot, cook the fries, in batches, for 2-3 minutes until crispy, shifting as they colour. On completion, drain on some paper towel and season with salt.
FILL-ET UP!
Place a pan over a high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 6-8 minutes in total until browned all over, shifting as they colour. Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices.
SALAD
In a salad bowl, combine the diced tomato, the salad leaves, the peas, a drizzle of oil, and seasoning.
YUM!
Plate up the fillet slices. Drizzle over the sage butter and sprinkle over the crispy sage leaves. Side with the polenta fries and the salad. Dip the fries in any remaining sage butter.

Polenta - 200ml
Italian-style Hard Cheese - 50g
Crème Fraîche - 125ml
Fresh Sage - 8g
Free-range Beef Fillet - 300g
Tomato - 1
Salad Leaves - 40g
Peas - 100g

Download the Recipe

Serves 3

POLENTA: PHASE ONE
Boil the kettle. Place 90ml of polenta in a shallow bowl and set aside for step 3. Line a flat dish with cling wrap or baking paper. Place a pot over a high heat, fill with 750ml of boiling water, and add ½ tsp of salt. Once bubbling, gradually whisk in the remaining polenta and stir until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly. When too thick to whisk, use a spoon. On completion, it should be thick and creamy. Remove from the heat and stir in a knob of butter, the grated cheese, and the crème fraîche until combined. Immediately pour into the lined dish and spread it out evenly in a single layer, 1.5-2cm thick. Gently press down with a spatula to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.
SAGE BUTTER
When the polenta has cooled for 10 minutes, place a deep pan over a medium-high heat with a drizzle of oil and 90g of butter. Once foaming, fry the rinsed sage leaves for 1 minute per side until crispy (to make this easier, use tongs if you have them!) On completion, allow the sage to drain on some paper towel. Remove the sage-infused butter from the pan, and set aside for serving.
POLENTA: PHASE TWO
Once the polenta has cooled, gently flip it out onto a chopping board. Using a sharp knife, slice the polenta into rectangular “fries”. Roll in the reserved, uncooked polenta until evenly coated. Return the pan, wiped down if necessary, to a high heat with 2-3cm of oil. When very hot, cook the fries, in batches, for 2-3 minutes until crispy, shifting as they colour. On completion, drain on some paper towel and season with salt.
FILL-ET UP!
Place a pan over a high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 6-8 minutes in total until browned all over, shifting as they colour. Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices.
SALAD
In a salad bowl, combine the diced tomato, the salad leaves, the peas, a drizzle of oil, and seasoning.
YUM!
Plate up the fillet slices. Drizzle over the sage butter and sprinkle over the crispy sage leaves. Side with the polenta fries and the salad. Dip the fries in any remaining sage butter.

Polenta - 300ml
Italian-style Hard Cheese - 75g
Crème Fraîche - 170ml
Fresh Sage - 12g
Free-range Beef Fillet - 450g
Tomatoes - 2
Salad Leaves - 60g
Peas - 150g

Download the Recipe

Serves 4

POLENTA: PHASE ONE
Boil the kettle. Place 120ml of polenta in a shallow bowl and set aside for step 3. Line a flat dish with cling wrap or baking paper. Place a pot over a high heat, fill with 1L of boiling water, and add ½ tsp of salt. Once bubbling, gradually whisk in the remaining polenta and stir until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly. When too thick to whisk, use a spoon. On completion, it should be thick and creamy. Remove from the heat and stir in a knob of butter, the grated cheese, and the crème fraîche until combined. Immediately pour into the lined dish and spread it out evenly in a single layer, 1.5-2cm thick. Gently press down with a spatula to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.
SAGE BUTTER
When the polenta has cooled for 10 minutes, place a deep pan over a medium-high heat with a drizzle of oil and 120g of butter. Once foaming, fry the rinsed sage leaves for 1 minute per side until crispy (to make this easier, use tongs if you have them!) On completion, allow the sage to drain on some paper towel. Remove the sage-infused butter from the pan, and set aside for serving.
POLENTA: PHASE TWO
Once the polenta has cooled, gently flip it out onto a chopping board. Using a sharp knife, slice the polenta into rectangular “fries”. Roll in the reserved, uncooked polenta until evenly coated. Return the pan, wiped down if necessary, to a high heat with 2-3cm of oil. When very hot, cook the fries, in batches, for 2-3 minutes until crispy, shifting as they colour. On completion, drain on some paper towel and season with salt.
FILL-ET UP!
Place a pan over a high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 6-8 minutes in total until browned all over, shifting as they colour. Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices.
SALAD
In a salad bowl, combine the diced tomato, the salad leaves, the peas, a drizzle of oil, and seasoning.
YUM!
Plate up the fillet slices. Drizzle over the sage butter and sprinkle over the crispy sage leaves. Side with the polenta fries and the salad. Dip the fries in any remaining sage butter.