Roast Beef with Roasted Radiccio and Polenta

Preheat the oven to 140 °C top-bottom heat.

Parcel the roast beef and season with salt. In an ovenproof frying pan, brown all over with 2 tbsp. clarified butter, then transfer to the heated oven and cook for about 20 minutes.

Clean radiccio, cut out the coarse stalks, rinse the lettuce leaves and drain well. Clean endive, cut lettuce leaves into strips, rinse and drain well. Peel and chop the shallots. Skin the garlic clove and press it smooth.

In a saucepan, sauté shallot with 1 tbsp olive oil. Deglaze with vegetable soup and milk. Season with salt and pepper, add bay spice and thyme sprigs. When the liquid boils, pour in the polenta semolina and simmer at low temperature for about 7 minutes, stirring gently. Rinse the chives, shake dry and chop finely. Before serving, remove bay spice and thyme sprigs. Stir in chives and 1 tbsp butter.

In a frying pan with 1 tbsp olive oil, sauté finely chopped onion and garlic clove, add radicchio leaves and endive and sauté briefly. Sprinkle with brown sugar and caramelize it, maybe stir in 1-2 tbsp of water. Season the roasted leaf lettuce with salt.

To serve, slice the roast beef and arrange with roasted radiccio and polenta.

Our tip: Always use fresh chives if possible!

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