Roast Beef Cooked at Low Temperature, Served with Polenta and Onion – Fig Sauce

The preparation

1. The evening before, wash off the meat, pat dry, rub in oil and “roll” in the seasoning mixture.
2. Press everything down firmly and sear it on all sides in a hot iron pan.
3. Chill overnight.

Completion day

1. Preheat the oven to 100 ° C top and bottom heat.
2. Let the meat reach room temperature.
3. Take an aluminum mold, put on the meat and place a thermometer at the thickest part of the meat. Set the device to RIND – 71 ° C – medium -.
4. This takes about 4.00 – 4.5 hours. After 4 hours I turn off the oven and let the meat rest.

The polenta

1. In the last lesson I prepare the polenta As follows:
2. Bring the water with the salt to the boil and slowly pour in the polenta semolina.
3. If you only stir in one direction you won’t get any lumps.
4. Turn the stove to the lowest setting and wait, covered, for 15 minutes. Stirring occasionally.
5. If the time is up, work in the cheese and butter.
6. Transfer from the pot into a baking paper-lined mold, smooth it out and let it cool down.
7. If the polenta is firm, cut it into diamonds.

The sauce

1. Add 125 milliliters of water to the meat in the last hour.
2. 20 minutes before the end of cooking, pour the juice from the aluminum bowl into a saucepan, add the finely chopped figs and onions and simmer. Thicken with flour butter 1: 1.
3. Finally, fry / heat the polenta diamonds in butter with herb salt until golden brown / golden green.
4. Slice the meat and serve.
5. Enjoy your meal.
6. If you have a grill with a lid, you can also finish the meat in it. Great for a BBQ.