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
- 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
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||26 % / 291 mg|
|Vitamin B12:||123 %|
|Vitamin B6:||69 %|