Dairy Farmers of Canada

Roasted Garlic Beef Tenderloin Medallions on Soft Polenta

This recipe is taken from the 2011 Milk Calendar. An elegant meal perfect for entertaining can be easy and quick – this beef and polenta is a terrific example. Serve tender-crisp green beans on the side.

  • Prep: 10 min
  • Cooking: 25 min
Yields 4 servings
roasted garlic beef tenderloin medallions on soft polenta


  • 2 tbsp (30 mL) butter
  • 6 minced garlic cloves
  • Salt and pepper to taste
  • 1 1/2 cups (375 mL) 10 % cream or 18 % cream
  • 3/4 cup (180 mL) cornmeal
  • 4 beef tenderloin medallions each about 2 inches (5 cm) thick
  • 1/2 cup (125 mL) dry white wine
  • 1 tbsp (15 mL) all-purpose flour
  • 1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
  • 2 tbsp (30 mL) chopped fresh basil or fresh parsley
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Preheat oven to 400 °F (200 °C). In a deep saucepan, bring 1 cup (250 mL) of the cream and 2-1/2 cups (625 mL) 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 min or until golden; transfer half to a bowl. Set skillet aside.

Mash reserved garlic with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper in bowl; stir into boiling cream mixture. Gradually pour in cornmeal, while stirring. Reduce heat to medium-low and cook, stirring often, for about 15 min 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 min. Transfer to oven and roast for about 15 min 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 min. Whisk flour into remaining cream; gradually whisk into skillet. Simmer, whisking, for about 2 min or until slightly thickened. Season to taste with salt and pepper

Stir Canadian Parmesan cheese and basil into polenta and divide among 4 serving plates; place beef on top and spoon sauce over top.


Cooking Tip: In place of the beef tenderloin, you can use 1 lb (450 g) pork tenderloin, cut into 1-inch (2 1/2 cm) thick medallions. Reduce roasting time to 10 min or until just a hint of pink remains in pork.

For the Adventurous: Use Madeira or port instead of white wine and Canadian Blue cheese instead of Parmesan.

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Nutritional information

Per serving
Energy: 605 Calories
Protein: 48 g
Carbohydrate: 26 g
Fat: 32 g
Fibre: 1.9 g
Sodium: 373 mg

Top 5 Nutrients

(% DV*)
Calcium: 26 % / 291 mg
Selenium: 109 %
Vitamin B12: 123 %
Vitamin B6: 69 %
Zinc: 92 %