Beef in red wine with polenta

Theo Randall wraps a beef steak in cured pork and cooks it in red wine perfect with wet polenta and sautéed cavalo nero
By Theo Randall
Beef in red wine with polenta
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the beef

  • 500 g piece beef fillet
  • 1 cloves garlic, sliced
  • 1 sprigs rosemary, leaves picked
  • 20 slices coppa di parma
  • 2 tbsp olive oil
  • 2 sticks celery, finely chopped
  • 1 red onion, finely chopped
  • 350 ml red wine, preferably chianti
  • 400 g can chopped plum tomatoes

For the polenta

  • 250 g polenta, preferably bramata
  • 25 g butter

For the cavalo nero

  • 2 heads cavolo nero, stems removed
  • 1 cloves garlic

Tips and Suggestions

Coppa de parma is cured shoulder of pork, available from specialist Italian stores.


1. For the beef: make small incisions in the steak with a sharp knife and press the garlic and rosemary leaves into the gaps. Season well with salt and pepper.

2. Take a sheet of greaseproof paper and place the slices of coppa di parma on top. Roll the beef up in the ham, using the greaseproof paper to guide you, tucking in the edges of the ham. Remove the paper and tie with kitchen string to ensure the beef is secure. Preheat the oven to 180C/160C fan/gas 4.

3. Heat 2 tablespoons olive oil in a casserole and brown the meat on all sides. Remove and set aside.

4. Tip the celery and onion into the pan and cook until softened, but not coloured. Add the wine and tomatoes and cook until the volume of liquid has reduced by half.

5. Return the beef to the pan, cover and place in the oven to cook for 25 minutes.

6. For the polenta: make the polenta with 1 litre water according to the packet instructions. When it is cooked, stir in the butter and parmesan and keep warm.

7. For the cavalo nero: blanch the cavalo nero in a large pan of boiling, salted water for 6 minutes, then drain well.

8. Heat a little olive oil in a frying pan and fry the garlic clove and blanched cavalo nero until warmed through. Discard the garlic.

9. To serve, carve the beef into four. Divide the polenta among serving plates and add a spoonful of cavalo nero to each. Top with the beef and spoon over the cooking juices.

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