Beef Fillet with Goose Liver, Truffle Sauce, and Smoked Green Polenta

In the grand finale of the popular cooking competition Slovenia, Darko Klemen and Matej Zupančič competed for the prestigious title and a rich prize. Their final task was to prepare an exceptional three-course menu, showcasing all their knowledge, passion, and motivation. Here is the recipe for Darkos main course.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 3

Ingredients

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 300 g Spinach, raw

  • 300 g Polenta

  • 40 g Cheese, edamame

  • 400 g Meat, beef, fillet - lung roast

  • 30 g Meat, pork, smoked bacon

  • 30 g Breadcrumbs, dried

  • 200 ml Sweet cream

  • 1 piece Mushrooms, mauve

  • 150 g Meat, Goose, liver, fresh

  • 150 g Butter, unsalted

  • pieces Salt, table

  • 1 twig Rosemary, fresh

  • 1 spoon Oil, olive

  • pieces Oil, plant, nut

  • 150 g Mango, fresh

Steps

  1. Polenta: Add a little fat to a pot and sauté the onion and garlic. Add spinach and season to taste with salt, pepper, cumin, and nutmeg. Once the spinach wilts, pour in water and cooking cream. Simmer for a while. Blend until smooth to create a creamy soup, then cook the polenta in it. Mix grated smoked cheese into the cooked polenta.

  2. Fillet: Cut the beef fillet into thick pieces and season with pepper. Let it sit at room temperature for 30 minutes to warm up. Add a tablespoon of oil and a sprig of rosemary to a pan. Sear the meat pieces on all sides in the hot fat (cook for 4 minutes on each side) and season with salt flakes at the very end. Transfer the cooked meat to a plate and let it rest for 10 minutes.

  3. Crumbs: Bake bacon slices in the oven until crispy. Grind them finely in a blender along with breadcrumbs.

  4. Truffle Sauce: Heat cream in a small pot. Add grated truffle, season to taste, and enrich with a drop of truffle oil.

  5. Goose Liver: Just before serving, quickly sear the goose liver in a hot pan with butter and place it on top of the cooked meat.

Nutrition Information (Per 100g)

  • Calories: 232.6 kcal
  • Fat: 12.74 g
    • Saturated Fat: 6.18 g
  • Carbohydrates: 18.02 g
    • Sugars: 0.32 g
  • Protein: 10.17 g
  • Fiber: 1.87 g