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milk polenta heavy cream butter Nutmeg - freshly butter beef tenderloin olive oil mushrooms port balsamic vinegar beef stock cornstarch red onion garlic eggplant thyme red pepper tomatoes tomatoes
Viewed: 31 - Published at: 7 years agoIngredients
- 2 cups 2% milk
- 7 ounces polenta
- 1/3 cup heavy cream
- 2 tablespoons butter
- grated nutmeg freshly, to taste
- 2 tablespoons clarified butter
- 28 ounces beef tenderloin medallions
- 3 tablespoons olive oil
- 5 1/4 ounces chanterelle mushrooms halved
- 1/3 cup port
- 2 tablespoons balsamic vinegar
- 2 cups beef stock
- 2 tablespoons cornstarch mixed with a little water until smooth
- 1 red onion peeled, cut into thin rings
- 2 cloves garlic minced
- 1 eggplant quartered, sliced
- 1/2 bunch fresh thyme a little reserved for garnish, remaining leaves stripped from stems
- 1 red pepper deseeded, diced
- 8 3/4 ounces cherry tomatoes halved
- 250 grams cherry tomatoes halved
Method
- Preheat oven to 250°F. Line a baking tray with parchment paper.
- In a saucepan, bring milk, 1/2 tsp salt and 2 cups water to a boil. Whisk in polenta then simmer over low heat for 8-10 mins, stirring occasionally, until liquid has been absorbed. Remove from heat and stir in cream and butter. Season and add a pinch of nutmeg. Keep warm, stirring occasionally.
- Season beef. Melt clarified butter in a frying pan. Sear beef over high heat for 3-4 mins, turning. Transfer to prepared tray and roast for 10-12 mins.
- Add 1 tbsp olive oil to pan juices. Saute mushrooms for 2-3 mins. Add port, vinegar and stock. Bring to a boil and cook for 10 mins. Add cornstarch slurry and simmer for 1 min. Season. Keep warm.
- Remove beef from oven, loosely cover with foil and let rest for 10 mins.
- Heat remaining oil in a large frying pan. Saute onion and garlic for 2-3 mins. Add eggplant and saute for 2 mins. Add thyme, pepper and tomatoes. Cook for 5 mins. Season.
- Arrange beef, polenta and vegetables on serving plates. Drizzle with mushroom sauce and garnish with thyme.
