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


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 %