Roasted Garlic Beef Tenderloin Medallions on Soft Polenta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 400°F '.
  • In a deep saucepan, bring 1 cup of the cream and 2 1/2 cups water to a boil over medium-high heat.
  • Meanwhile, in an ovenproof skillet, melt butter over medium heat. Add garlic, reduce heat to medium-low and sauté for about 5 minutes or until golden; transfer half to a bowl, set skillet aside.
  • Mash reserved garlic with 1/2 teaspoons salt and 1/4 teaspoons pepper in bowl; stir into boiling cream mixture.
  • Gradually pour in cornmeal, while stirring. Reduce heat to medium-low and cook, stirring often, for about15 minutes or until polenta is thick.
  • Meanwhile, return skillet, with garlic, to high heat; heat until sizzling. Season beef medallions with salt and pepper; add to skillet and sear each side for 1 minute.
  • Transfer to oven and roast for about 15 minutes for medium-rare or until desired doneness.
  • Transfer beef to a warmed plate; tent with foil.
  • Return skillet to medium-high heat and pour in wine; boil, scraping up brown bits for 1 minute.
  • Whisk flour into remaining cream, gradually whisk into skillet. Simmer, whisking for about 2 minutes or until slightly thickened. Season to taste with salt and pepper.
  • Stir Parmesan and basil into polenta and divide among serving plates; place beef on top and spoon sauce over top.
Advertisement